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Barbacoa on the Smoker

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Course Main Course
Cuisine Mexican

Equipment

  • Wood Fire Smoker

Ingredients
  

  • 1/2 8 oz Beer
  • 3 Anaheim chiles dried
  • 3 cloves Garlic
  • 1 Lime juiced
  • 1 tbsp Cumin
  • 1 tbsp Salt
  • 1 Onion diced
  • 3-5 lb Chuck Roast

Instructions
 

  • Blend all ingredients together to create the marinade.
  • Cut the chuck roast into 3-4-inch chunks and place in a gallon size bag. 
  • Cover the chuck roast with the marinade and leave overnight or at least 4 hours. 
  • Begin by starting your fire, let your fire burn down and bring the smoker to 225-250 degrees. 
  • Place a pot of water in your smoker near the fire to make sure the inside of the smoker is humid during the cooking process.
  • Place your chuck roast and the marinade in a cast-iron Dutch oven. Place your Dutch oven in the smoker without the lid. 
  • Close your smoker and smoke for 6-8 hours, until the roast is fork-tender, then remove from fire and shred. 
  • Next, place back on the smoker and continue cooking. 
  • Let the juices evaporate a little more; however, do not let it run dry. You want a little of the juice to keep the roast nice and moist. 
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