Barbacoa-Style Smoked Chuck Roast
This barbacoa-style smoked chuck roast packs fantastic flavor and juiciness, with a nice hint of heat. Perfect on a chopped beef sandwich!
Servings 12 servings
Calories 235kcal
Equipment
Ingredients
- ⅓ cup apple cider vinegar
- 2 cloves garlic minced
- 4 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
- ½ teaspoon ground cloves
- 2 tablespoons vegetable oil
- ¾ cup chicken broth
- 3 bay leaves
- 3 tablespoons lime juice
- 3-4 chipotles in adobo sauce
- 3-4 pound chuck roast untrimmed
Instructions
- Combine all but roast in a bowl.
- Place the chuck roast into a large resealable bag or container.
- Add the marinade. Toss to coat, seal, and marinade overnight.
- Fire up your smoker for smoking at 250 F. Use a medium wood such as fruit woods or hickory.
- Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
- Smoke until the roast reaches 145 F, about 1 hour.
- Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
- Remove from the smoker and let rest 15 minutes before slicing or chopping. Add any juices from the foil back into the meat for extra flavor.
Notes
Keep leftovers in the fridge. Reheat over medium heat.
Nutrition
Calories: 235kcal | Carbohydrates: 2g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 389mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg