How to Make Perfect Smoked Beef Barbacoa Tacos

If you’re looking to take taco night to the next level, this recipe has you covered. These smoked beef barbacoa tacos deliver bold, authentic Mexican flavors right from your backyard. Get ready for tender, smoky beef and a medley of spices that will make your tacos unforgettable.

Why Smoked Beef Barbacoa Tacos Are a Must-Try

Tacos are more than just a meal—they’re a celebration of flavor and culture. With their vibrant textures, bold colors, and endless versatility, tacos have a way of bringing people together. But when it comes to fillings, smoked beef barbacoa is the ultimate choice. The magic lies in the slow-smoking process, where the beef absorbs rich, smoky flavors while a blend of spices adds depth and complexity to every bite.

The Secret to Perfect Barbacoa Tacos

• The Meat: The heart of barbacoa is beef, slow-smoked until it’s tender and juicy. You’ll learn how to achieve that melt-in-your-mouth texture while infusing deep, smoky flavors.

• The Seasoning: A perfectly balanced spice blend brings heat, earthiness, and just the right amount of kick to complement the beef.

• The Process: Cooking low and slow is the key to barbacoa’s signature flavors. Whether you’re using a wood-fired smoker or a charcoal grill, you can recreate the traditional cooking method in your own backyard.

ITEMS IN THIS RECIPE:

• MASTERBUILT GRAVITY SMOKER

• CHARCOAL

• FIRE STARTING STRIPS

• STUBBS HICKORY BOURBON BBQ SAUCE

• KNIFE SET

• TACO HOLDER

https://www.youtube.com/watch?v=0bZCLT2Z_kA🔥 Smoky Beef Barbacoa Tacos | Masterbuilt 1050 Charcoal Smoker Recipe 🔥 Dive into the world of authentic, smoky flavors with our latest culinary adventure – Smoky Beef Barbacoa Tacos! In this mouth-watering episode, we're taking a beef roast to new heights using the Masterbuilt 1050 Charcoal Smoker, ensuring every bite is infused with that irresistible smoky goodness. What's on the Menu? The Smoke: Follow us step by step as we prep and smoke a juicy beef roast to perfection in the Masterbuilt 1050, revealing all the tips and tricks to get that perfect smoke ring and tender meat. The Secret Sauce: No taco is complete without the sauce, and ours comes with a twist. We'll show you how to make a secret sauce that'll have your taste buds dancing. Whether you're a BBQ enthusiast looking to experiment with your Masterbuilt 1050 or a foodie craving some gourmet tacos at home, this video is for you. Perfect for gatherings, family dinners, or when you just need that taco fix, our beef barbacoa recipe promises to deliver satisfaction. 🔔 Hit the bell icon to get notified every time we post a new video. Get ready to elevate your cooking game with us!

Print

With ImageWithout Image

Smoked Beef Barbacoa Tacos

Yield: 12+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 6 HourInactive time: 1 HourTotal time: 7 H & 30 M

Whether you're a BBQ enthusiast looking to experiment with your Masterbuilt 1050 or a foodie craving some gourmet tacos at home, this video is for you. Perfect for gatherings, family dinners, or when you just need that taco fix, our beef barbacoa recipe promises to deliver satisfaction.

Ingredients

• 4-5 lb Round Roast
• Olde Thompson Sweet & Smoky BBQ Rub
• 12 oz Bone Broth
• 12 oz Stubbs Hickory Bourbon BBQ Sauce
• 1 Medium White Onion
• 1 Jalapeno Pepper
• 4 Cloves Garlic
• 8 Tomatillos
• 1 c fresh Cilantro
• 1 Tbsp Agave
• 1 Tbsp Lemon Juice
• Lime

Instructions

Roast

1. Prep Your Beef Roast: Start by removing any silver skin or hard fat from your roast. Use butcher's twine to tie the roast, aiming for a uniform shape to ensure even cooking throughout.
2. Fire Up Your Smoker: Heat your wood-fired or charcoal smoker to a steady 250°F, perfect for slow-smoking your beef to tender perfection.
3. Season the Roast: Generously apply your favorite BBQ seasoning to the roast, covering all sides evenly to infuse flavor deep into the meat.
4. Smoke Your Beef: Place your seasoned roast in a small 9x11-inch aluminum pan and set it on the smoker. This method helps in catching drippings for a flavorful sauce later on.
5. Prepare Your Veggies: Coarsely chop onions, jalapeños, and tomatillos. Remember to reserve half the onion for garnishing your tacos. Roughly chop half of your cilantro for the sauce and finely chop the remainder for a fresh taco topping.
6. Roast Veggies for Sauce: At 375°F, roast your onions, jalapeños, tomatillos, and half of the cilantro for about 10 minutes. This blend will form the base of your tantalizing taco sauce.
7. Baste for Flavor: Every 45 minutes, baste the roast with its juices to enhance flavor, promote moistness, and ensure even cooking.
8. Finish Smoking the Roast: When the internal temperature reaches 150°F, increase your smoker's temperature to 325°F. Baste the roast one last time and cover it with foil to lock in moisture.
9. Create Your Barbacoa Sauce: Blend the roasted vegetables with agave and lemon juice to create a rich, flavorful Barbacoa sauce.
10. Check for Doneness: Once the roast hits 195°F, probe for tenderness. It's ready when the probe slides in with little resistance.
11. Rest the Meat: After achieving the perfect tenderness, transfer the roast to a cooler or a turned-off oven to rest for one hour. This step is crucial for juicy meat.
12. Slice and Cube the Beef: Slice the roast across the grain, then cut into small cubes for your tacos.
13. Assemble Your Tacos: Place beef cubes on soft tortillas and top with homemade barbacoa sauce, fresh onion, and cilantro. A squeeze of lime juice adds the finishing touch.

Notes

This is a decent-sized roast, so don't skimp on the spice/rub.

Rough-cut vegetables, they'll be blended into a sauce.

Probing for tenderness is simple. Stick a food thermometer in the meat. As you stick the thermometer in the meat, the resistance should feel as if you were probing room-temperature butter.

Additional Tips

• Uniform Seasoning: Make sure the beef roast is evenly coated with your BBQ rub. This ensures consistent flavor in every bite and creates a beautiful crust during smoking.

• Maintain Moisture: Baste the roast with its juices every 45 minutes to keep it moist and flavorful throughout the cooking process. This step also helps infuse the beef with even more smoky richness.

• Resting Period: Don’t skip the resting stage! Let the beef rest for at least 1 hour after smoking. This allows the juices to redistribute, resulting in tender, juicy meat that’s perfect for shredding or slicing.

This recipe combines the bold, smoky flavors of slow-cooked beef with fresh, vibrant toppings to create a taco experience like no other. Whether you’re hosting a festive gathering or preparing a cozy family dinner, these tacos are guaranteed to impress and satisfy every appetite.

FAQ Section

Q: Can I use a different cut of beef?
A: Absolutely! While round roast is ideal for its texture and flavor when smoked, you can also use chuck roast or brisket for equally delicious results.

Q: What wood is best for smoking beef barbacoa?
A: Hickory, oak, or mesquite work wonderfully. Each provides a bold, smoky flavor that complements the spices in the barbacoa.

Q: How do I know when the beef is done?
A: Use a meat thermometer to ensure the internal temperature reaches 195°F. The meat should feel tender and pull apart easily when probed.

Q: Can I cook this in an oven instead of a smoker?
A: Yes! While the smoky flavor won’t be as pronounced, you can follow the same steps and cook the beef in an oven at low temperatures for equally tender results.

Q: How do I prevent the beef from drying out?
A: Regularly baste the beef with its juices and let it rest after cooking. These steps are essential for retaining moisture and keeping the beef succulent.