Barbacoa – Randy’s Smoked

I created this as a tweak to a recipe I found on Reddit. First batch was 12 lbs of prime chuck roast. Go big or go home!

The typical process involves creating a sauce and a


For larger batches, I might use canned stewed tomatoes instead of tomatoes and water or beef broth.

Guajillo chilies are one step lower on the Scoville scale than jalapenos. You could mix and match. Without the seeds, the Guajillo chilies are not very spicy.

Mexican Oregano is different and has more licorice and citrus flavors. I would consider using it, here.


  • 2 – 2.5 lbs. beef brisket, chuck roast, or cheek (6x – 12 lbs.)
  • 2 teaspoons Kosher salt (6x = 12 tsp.)
  • 3 bay leaves (6x = 18)

INGREDIENTS – Sauce (essentially an Adobo sauce):

  • 3 cloves garlic, chopped (1.5 tsp minced) (6x = 2T minced)
  • 10 dried Gaujillo chiles, stems and seeds removed (6x – 60)
  • 1/2 medium Onion, chopped (6x = 3)
  • 2 medium tomatoes, chopped (6x = 12)
  • 2 Tablespoons white vinegar (6x = 12)
  • 0.5 cups water (6x = 3cups)
  • 1 teaspoon Black Pepper (6x = 2T)
  • 1 Tablespoon white vinegar (6x = 6T)
  • 4 tsp fish sauce (6x = 8T)
  • 1/2 tsp dry thyme (6x = 3tsp)
  • 1/2 tsp Cumin (6x = 3tsp)
  • 3/4 tsp Mexican Oregano (6x = 9t)
  • 1/4 tsp cinnamon (6x = 1.25t)
  • 1/4 tsp allspice (6x = 1.25t)
  • 2 beef bullion cubes (6x = 12)


  • White corn or flour tortillas
  • Onions, finely chopped
  • Cilantro, finely chopped


  1. Cut the roast into 3-inch square chunks.
  2. Season roast with salt.
  3. Smoke for 2 hours at 250 degrees.
  4. While meat is smoking, prepare the sauce.
    1. Caramelize the onions in a skillet with butter. (add a pinch of baking soda to help the onions brown).
    2. Boil chilies and tomatoes in a small pot for 10 minutes.
    1. Remove from heat, cover and let rest for 10 minutes.
    2. Peel skin from tomatoes.
    3. Remove the stems and seeds from the chilies.
    4. Add all the ingredients to a blender and blend until smooth. Add water as needed to get mixture to blend.
  5. Place meat in slow cooker or roaster.
  6. Add sauce and Bay Leaves.
  7. Cook on high setting (300 degrees) for 3 – 4 hours until meat falls apart (pullable).
  8. Remove the bay leaves from the slow cooker.
  9. Remove the meat from the cooker and shred.
  10. Stir the meat back into the liquid in the slow cooker (or serve the liquid on the side).
  11. To serve, heat the meat in a skillet over medium heat.
  12. Stack two corn tortillas and brown the outsides of the stack. You will eat them like this as a taco.

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