Smoked Barbacoa

Barbacoa tacos are a way of life throughout the state of Texas. Around Central Texas, barbacoa is commonly made with beef cheeks. When cooked right, beef cheeks come out super tender and jam packed with flavor! Put your barbacoa in a nice warm tortilla and prepare to have a new favorite taco!

Prep Time: 20 minutes

Cook Time: 5 hours

Ingredients & Supplies:

Beef cheeks (2-3 lbs)

2 tbsp BBQ Fiends Texas Dry Rub      

2 cups beef broth (low sodium)

1 large white onion

2 limes

Flour tortillas

Salsa Verde 

Oak/Mesquite wood splits

Foil & aluminum pan

Instructions: 

Step 1: Trim excess fat and silver skin off beef cheeks. Season with our Texas Dry Rub until all sides are coated evenly.

Step 2: Heat your smoker up to 275 F. Place the beef cheeks on the smoker with space to allow all sides to cook properly.

Step 3: When the beef cheeks have reached around 165 F internal temp it is time to braise. Apply a layer of onion slices to the bottom of an aluminum pan. Set your beef cheeks on top of the layer of onions. Carefully pour beef broth and lime juice into the pan and cover the pan tightly with aluminum foil. Put the pan back into the smoker and continue to maintain a temperature of 275 F.

Step 4: Once the beef cheeks have reached an internal temp between 205-210 it is time to take them off the smoker and let rest for 30 minutes in the aluminum pan.

Step 5: After the beef cheeks have rested, remove from the pan and shred. Fill your tortillas with the delicious meat and serve with Salsa Verde or your favorite toppings. Enjoy with your family and friends!