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Beef Barbacoa Help Needed
Mayberry
Posts: 751
We are having people over to watch football tomorrow and wanted to try something new. This afternoon, I bought a 7 pound chuck roast to make pulled beef barbacoa tacos tomorrow. I've searched older threads and see that most people follow the Cen Tex recipe, which calls for some sort of Abadobo rub on the meat . I have Goya Adobo rub, but that doesn't seem to be close. I have all the seasonings Cen Tex mentioned, but don't know proper amounts of each to make the rub. Can anyone help me out? I've been searching online tonight, but I haven't found anything that looks really good.
Athens, GA
XL BGE, Large BGE and RecTec590
XL BGE, Large BGE and RecTec590
Comments
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Very simple, if you can go out again and buy some cheek and tungue, add it to the chuck on a dutch oven with very little oil, onions, Salt and pepper and let it roll until tender or 196ºF.Make some killer salsa and corn tortillas. Nothing more needed, well except avocado!Good luck!FelipeMen, easier fed than understood!!
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I mix in some Chipotle peppers from a can with red enchilada sauce after pulling.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Look up Pepper Stout Beef. Add additional heat and spice.
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Blended some recipes and the braise tastes fantastic. Chuck is cruising along at 145 degrees right now. One more question: when I remove from the egg and put in the braise with meat, how much braise should there be? I know it doesn't need to be like soup, but also doesn't need to be dry. I have about a half blender full of the braise and a 7 pound chuck roast. Should cover it nicely, but want to make sure it's enough. First time braising anything other than meat in a crock pot.Athens, GA
XL BGE, Large BGE and RecTec590 -
X2 barbacoa = headFlyingTivo said:Very simple, if you can go out again and buy some cheek and tungue, add it to the chuck on a dutch oven with very little oil, onions, Salt and pepper and let it roll until tender or 196ºF.
Make some killer salsa and corn tortillas. Nothing more needed, well except avocado!Good luck!FelipeVisalia, Ca @lkapigian -
Looking forward to the finish!!Mayberry said:Blended some recipes and the braise tastes fantastic. Chuck is cruising along at 145 degrees right now. One more question: when I remove from the egg and put in the braise with meat, how much braise should there be? I know it doesn't need to be like soup, but also doesn't need to be dry. I have about a half blender full of the braise and a 7 pound chuck roast. Should cover it nicely, but want to make sure it's enough. First time braising anything other than meat in a crock pot.
Visalia, Ca @lkapigian -
^^^^^^*listen to Felipe. Easy and money. You really can't screw mine up too bad if you want to experiment with the flavors we use. Have fun and it will turn out great.FlyingTivo said:Very simple, if you can go out again and buy some cheek and tungue, add it to the chuck on a dutch oven with very little oil, onions, Salt and pepper and let it roll until tender or 196ºF.
Make some killer salsa and corn tortillas. Nothing more needed, well except avocado!Good luck!FelipeKeepin' It Weird in The ATX FBTX -
It's close to 210 internal and smells great. But it's still a little tough feeling. Is there a trick to shredding, or is it just two forks and pull?Athens, GA
XL BGE, Large BGE and RecTec590 -
Mayberry said:It's close to 210 internal and smells great. But it's still a little tough feeling. Is there a trick to shredding, or is it just two forks and pull?
did you braise it?Keepin' It Weird in The ATX FBTX -
Just read that you did. Let it go until it's fork tender. Temp really does not matter as much as tenderness with a braise. I've gone 220 before she gave up the ghost. You want tenderness over anything else. You can add moisture back in with the braising liquid if needed.Keepin' It Weird in The ATX FBTX
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Yes, in braise now. Most is reading 210 with thermapen, but some is reading 207. I'll leave a few more minutes and try again. It smells great.Athens, GA
XL BGE, Large BGE and RecTec590 -
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Lol....sorry. It took longer than expected and I was watching the end of the Georgia game while shredding. Everyone was hungry and I completely forgot pics. I apologize. As for the barbacoa, it was amazing. Tender, juicy, just delicious. Mixed with the pickled onions and some goat cheese on tacos, it was one of the best I've done in a while. More labor intensive than a butt or brisket, but distinct flavor and definitely worth doing. Thanks for sharing this, Cen- Tex!Athens, GA
XL BGE, Large BGE and RecTec590
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