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BARBACOA BEEF

⅓ cup apple cider vinegar
½ lime or 2 TBS lime juice
3-4 chipotle peppers – canned
1 TBS garlic
1 TBS cumin
2 TBS Cilantro
1 tsp ground black pepper
1 tsp salt
4-5 lbs beef roast (chuck roast is fine)
1/2 cup beef broth


Instructions:
Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
Trim excess fat from roast(s)
Smoke for 4 hours at 275°+
Place in foil pan with ½ cup beef broth and cover with foil
Cook at 275°+ until internal temp is 195° or when you can shred the meat. You can remove the meat before 195° Internal, but you’ll have to chop the meat, rather than shred it.