Barbacoa Chuckie A La Centex-FINALLY!!!

krobertsmsn · June 2017

Been missing my "real" Tex-Mex a good long time since moving from Houston almost nine yrs ago. They just can't get it right here in GA. I've had this cook on my "to-cook" list about 2 yrs or more and tomorrow is the day! I'll prepare the sauce today. I'll smoke the meat and finish it all just in time for some great libations and barbacoa on the deck around 5-6 Sunday.

Thanks @ Cen-Tex for the inspiration!!!

thetrim · June 2017

Yup it's good. I bookmarked the original!

The Cen-Tex Smoker · June 2017

Sweet! Let me know how you like it. It's kinda fusion mex more than Tex mex but it will cure your itch for Mexican food.

krobertsmsn · June 2017

yea, I was thinking that as I made the sauce and pickled onions...good so far!

krobertsmsn · June 2017

@The Cen-Tex Smoker Did you smoke indirect and did you use any wood?
TIA

The Cen-Tex Smoker · June 2017

krobertsmsn said:

@The Cen-Tex Smoker Did you smoke indirect and did you use any wood?
TIA

I did and i used oak

krobertsmsn · June 2017

Hey @Cen-Tex Smoker, Is the oven temp for the final step (braising) supposed to be 275? TIA

SmokeyPitt · June 2017

Don't want to answer for @The Cen-Tex Smoker, but I reviewed the thread and the answer is yes. Oven at 275 for the final braise.

FWIW I don't think the oven temp matters as much as the internal temp of the meat. and the "fork test". Recipe mentions it took 3 hours to go from 165-210. You could cook hotter or cooler, just pull when the meat is around 210 and you can stick a fork in it and twist it like spaghetti.

The Cen-Tex Smoker · June 2017

SmokeyPitt said:

Don't want to answer for @The Cen-Tex Smoker, but I reviewed the thread and the answer is yes. Oven at 275 for the final braise.

FWIW I don't think the oven temp matters as much as the internal temp of the meat. and the "fork test". Recipe mentions it took 3 hours to go from 165-210. You could cook hotter or cooler, just pull when the meat is around 210 and you can stick a fork in it and twist it like spaghetti.

Correct! Thanks.

krobertsmsn · June 2017

Got it! Had an awful stall for 3 hrs at 152-157. Got tired of it so took it off and went to the braise. Looks like I will crank up the oven to 300-325. Hopefully ready in about 90 more min.... Cocktail time!!!!!

The Cen-Tex Smoker · June 2017

Wont be a problem at all. Let er rip and have a cocktail.

krobertsmsn · June 2017

Ahhh, perfection....

Eggdicted_Dawgfan · June 2017

YUM!

Wolfpack · June 2017

I have had this on my to do list since it's original post. Need to revise my batting order.

Great at looking meal.

krobertsmsn · June 2017

don't know why pics are sideways....sry

The Cen-Tex Smoker · June 2017

Nice work! Great pics too!

krobertsmsn · June 2017

I would suggest playing with other condiments as mentioned in the orig post by Cen-Tex. Maybe salsa, sour cream, crema fresca or anything else you like. We LOVED the pickled onions and plan on doubling the jalapenos next time. Great cook.

The Cen-Tex Smoker · June 2017

krobertsmsn said:

I would suggest playing with other condiments as mentioned in the orig post by Cen-Tex. Maybe salsa, sour cream, crema fresca or anything else you like. We LOVED the pickled onions and plan on doubling the jalapenos next time. Great cook.

The pickled onions are great on everything

BJM2932 · June 2017

Wow that looks delicious, and pickled onions are never a bad choice.

thetrim · June 2017

Radishes

Barbacoa Chuckie A La Centex-FINALLY!!!

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