Website Will be Temporarily Unavailable During Scheduled Maintenance Starting November 29 at 8am ET

Mesquite Smoked Barbacoa

Prep Time: 15 Min | Cook Time: 6 Hrs


  • 1
    Angus Chuck Roast
  • 2
    Coarse Black Pepper
  • 3
    Coarse Salt
  • 4
    Chipotle Chili Powder
  • 5
    Cayenne Powder
  • 6
  • 7
    Onion Powder
  • 8
    Garlic Powder
  • 9
  • 10
    Beef Stock
  • 11
    Bay Leaves

Searching for your next taco recipe? This Mesquite Smoked Barbacoa recipe is it! Top this delicious, smoky, savory meat on top of a tortilla, and you've got your new favorite taco!


  1. In a small bowl, combine the following: black pepper, chipotle chili powder, cayenne pepper, oregano, onion powder, garlic powder, and cumin.
  2. Trim any excess fat if you see fit and then rub the entire roast with the mixed rub.
  3. Bring the smoker to 250 degrees and sprinkle coarse salt over the roast. Leave roast on smoker until the internal temperature has reached 170 degrees.
  4. Break the roast into smaller pieces and then place them into an aluminum container with 2 cups of beef stock and a couple of bay leaves.
  5. Wrap the container tightly and continue to cook until the internal temperature of the meat reaches 205 degrees.
  6. Shred and pull the meat apart using your hands.
  7. Enjoy!

Author: Corey Stanberry
Print Recipe