🌮 How to Make Perfect Smoked Beef Barbacoa Tacos

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Alright, backyard pitmasters — if you’re ready to turn taco night into a smoke-filled fiesta, this one’s for you.
We’re talking about Smoked Beef Barbacoa Tacos — tender, juicy, perfectly seasoned beef slow-smoked to perfection, then tucked into soft tortillas and topped with fresh cilantro, onion, and a rich, smoky barbacoa sauce.

The Story Behind the Recipe

I still remember the first time I made barbacoa on the smoker. I’d only ever had it in small roadside taquerías — shredded beef, rich and smoky, dripping with flavor. So, I decided to recreate that magic at home.

The first run was a mess — I rushed the smoke, skipped the rest, and the beef came out tough. But after a few tries, I nailed it: low, slow, smoky perfection. Now it’s one of my favorite crowd-pleasers — it’s got that wow factor and the kind of flavor that makes people ask for seconds before they’ve even finished the first taco.

Why You’ll Love This Recipe ❤️

🔥 Authentic Smokehouse Flavor: True barbacoa depth — smoky, tender, and rich.
🌮 Perfect for Gatherings: Feeds a crowd and looks impressive on the table.
🌿 Fresh, Vibrant Toppings: Cilantro, lime, and onion add the perfect balance.
🍖 Low & Slow Mastery: Fall-apart tender beef with layers of smoky goodness.
💨 Backyard Friendly: Works perfectly on your Masterbuilt Gravity Smoker or any grill.

Smoked Beef Barbacoa Tacos

🕒 Prep Time: 30 min 🔥 Cook Time: 6 hr ⏳ Rest Time: 1 hr 🍽 Serves: 12+

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 Jalapeño Pepper

  • 4 Cloves Garlic

  • 8 Tomatillos

  • 1 cup Fresh Cilantro

  • 1 Tbsp Agave

  • 1 Tbsp Lemon Juice

  • Lime (for serving)

Instructions

1️⃣ Prep the Roast

Trim away any silver skin or tough fat, then tie the roast with butcher’s twine for even cooking.

2️⃣ Fire Up the Smoker

Preheat your smoker to 250°F (121°C). This is your sweet spot for low and slow.

3️⃣ Season Generously

Rub your roast all over with the Sweet & Smoky BBQ Rub. Don’t hold back — this is your crust, your bark, your first flavor layer.

4️⃣ Start Smoking

Place the roast in a small aluminum pan to catch drippings. Set it in the smoker and let that smoke work its magic.

5️⃣ Prep the Veggies

Roughly chop the onions, jalapeño, tomatillos, and half the cilantro. Reserve the other half of the onion and cilantro for topping your tacos later.

6️⃣ Roast for the Sauce

At 375°F, roast the veggies for about 10 minutes. You’re caramelizing and deepening those flavors — this will become your barbacoa sauce.

7️⃣ Baste and Smoke

Every 45 minutes, baste the roast with its juices to keep it moist and rich. When it hits 150°F, bump the smoker up to 325°F, baste one more time, and cover with foil.

8️⃣ Make the Sauce

Blend the roasted veggies with agave and lemon juice until smooth. That’s your barbacoa magic in a jar.

9️⃣ Check for Tenderness

When the beef hits 195°F, test with a probe — it should slide in like butter. That’s when you know it’s ready.

🔟 Rest, Slice, and Serve

Let the roast rest for an hour in a cooler or turned-off oven. Slice across the grain, then cube it up for tacos.

Warm your tortillas, layer on the beef, drizzle with barbacoa sauce, and finish with fresh onion, cilantro, and a squeeze of lime.

Additional Tips 💡

🔥 Don’t Skimp on Rub: This roast is big — load it up with seasoning.
💨 Moisture Matters: Keep basting! Those juices build incredible flavor.
🌿 Go Fresh: Always top your tacos with fresh cilantro and lime.
⏳ Rest It Right: The rest makes the difference between good and unforgettable.
🍅 Sauce Secret: Roasting the veggies gives the sauce that authentic depth.

Why This Recipe Works

Smoking the beef low and slow infuses every bite with that rich, earthy flavor that defines real barbacoa.
The roasted tomatillo sauce adds brightness and tang, while the citrus and agave balance the smokiness.
It’s an unbeatable combo — tender meat, sweet heat, and fresh toppings that keep every bite exciting.

FAQ Section

Q: Can I use a different cut of beef?
A: Definitely. Chuck roast or brisket both work great — just adjust cooking time as needed.

Q: What’s the best wood for smoking barbacoa?
A: Hickory, oak, or mesquite — each gives a bold, smoky punch that complements the spices perfectly.

Q: How do I know when the beef is done?
A: When your thermometer slides in like warm butter at 195°F, it’s ready.

Q: Can I make this in an oven instead?
A: Yes, you’ll lose some smoke flavor, but it’ll still be tender and flavorful at the same temps.

Q: How do I keep it from drying out?
A: Baste often and let it rest for at least an hour after cooking. That’s the secret to juicy perfection.

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