Smoked Barbacoa Recipe

Fire up your grill and make this incredible flavor-packed smoked barbacoa! This Tex-Mex favorite is made with slow-smoked beef cheeks braised in a rich barbacoa sauce, then shredded into tender, juicy perfection. Use it for tacos, nachos, tortas, burrito bowls — the possibilities are endless.

🕒 Prep Time: 60 min | Cook Time: 5–6 hrs | Servings: ~6 | Cost: $$ ❤️❤️❤️ Health Rating | 🌮 Cuisine: American, Mexican, Tex-Mex

Ingredients

Beef Cheeks

4 beef cheeks
4 tbsp. olive oil
½ cup BBQ dry rub
1 cup beef stock
4 tbsp. butter

Barbacoa Broth

6 cups beef stock
12 dried guajillo peppers
¼ cup olive oil
1 small onion, chopped
4 medium tomatoes, chopped
6 garlic cloves
2 bay leaves
2 tsp. salt
1 tbsp. cumin
1 tbsp. thyme
1 tbsp. oregano
2 tsp. black pepper
3 oranges, juiced
2 limes, juiced

Instructions

Preheat your smoker to 225–250°F and set it for indirect heat.
Prep the beef cheeks by removing any large pieces of fat or silver skin and patting them dry with paper towels.
Season the beef cheeks with a small amount of olive oil, then coat liberally in your favorite beef or brisket rub.
Smoke the beef cheeks directly on the grill grates for 2–3 hours, lightly spraying with beef broth every hour to help smoke adhere and keep the bark from drying out. Pull off the smoker when the internal temperature reaches 165–170°F.
Make the barbacoa broth while the cheeks smoke. Add olive oil to a large skillet over medium heat and add the 12 dried guajillo chiles. Carefully toss in the oil for 5–6 minutes to rehydrate — do not let them burn.
Add the aromatics: chopped onion, chopped tomatoes, garlic cloves, and bay leaves. Cook for 2–3 minutes, then add dried spices and mix well.
Add the liquids: pour in 2 cups of beef stock and the fresh-squeezed orange and lime juice. Simmer on low heat for about 10 minutes, then remove from heat to cool before blending.
Blend the broth base in a large blender until smooth. Strain through a fine mesh strainer into your braising pan, pressing with a spoon to extract all the liquid. Discard the pulp.
Build the braise: add the remaining 4 cups of beef broth to the pan. Add the smoked beef cheeks — it's okay if the tops are slightly exposed.
Top each beef cheek with a small pad of butter, cover the pan tightly with foil, and return to the smoker.
Cook until probe tender — internal temperature of 195–203°F. Test with a thermometer for both temp and tenderness.
Rest and shred: remove from the grill and rest for 30–45 minutes. Shred with forks or by hand and keep the shredded meat in the barbacoa broth.

Serving Ideas

🌮 Tacos with diced onion, cilantro, and salsa verde
🍚 Burrito bowls with rice, beans, and guac
🧀 Nachos loaded with cheese and jalapeños
🥖 Tortas with avocado and pickled onion

Notes

The meat keeps in the fridge for 3–5 days or freeze for up to 3 months.
Don't skip the broth soak — keeping the shredded meat in the braising liquid is what keeps it moist and flavorful.
Full recipe inspiration via Bon Appeteach.