Wanted to attempt some (somewhat) authentic barbacoa. Picked up ~5 lbs of beef cheeks, tortillas and some fresh nopales at the local mercado. Beware the crappy blackberry pictures....
Rubbed the beef with a 1 oz packet of ground pasilla chile, salt, pepper, garlic and onion powders, cinnamon and cumin.
http://i1024.photobucket.com/a...G-20120401-00019.jpg
Cooked on the top grate of WSM for about two hours with a little pecan smoke. Then put in a foil pan with some beef broth and four garlic cloves. Covered with foil, temps bumped up to about 275, and it was fork tender in another 3.5 hours. Flipped the meat once during that time.
http://i1024.photobucket.com/a...G-20120401-00021.jpg
Shredded it and separated out the fat (about 40% of the total volume was fat).
http://i1024.photobucket.com/a...G-20120401-00023.jpg
Plated with beans, rice and nopales salad.
http://i1024.photobucket.com/a...G-20120401-00025.jpg
The tacos were good, although I was a little surprised at the meat's taste. The texture and taste was very similar to brisket point that just falls apart when you tear at it with a fork. Next time, I'll probably skip the smoke wood, as that made it taste a little more like BBQ meat than taco meat. Thanks for taking a look!
Rubbed the beef with a 1 oz packet of ground pasilla chile, salt, pepper, garlic and onion powders, cinnamon and cumin.
http://i1024.photobucket.com/a...G-20120401-00019.jpg
Cooked on the top grate of WSM for about two hours with a little pecan smoke. Then put in a foil pan with some beef broth and four garlic cloves. Covered with foil, temps bumped up to about 275, and it was fork tender in another 3.5 hours. Flipped the meat once during that time.
http://i1024.photobucket.com/a...G-20120401-00021.jpg
Shredded it and separated out the fat (about 40% of the total volume was fat).
http://i1024.photobucket.com/a...G-20120401-00023.jpg
Plated with beans, rice and nopales salad.
http://i1024.photobucket.com/a...G-20120401-00025.jpg
The tacos were good, although I was a little surprised at the meat's taste. The texture and taste was very similar to brisket point that just falls apart when you tear at it with a fork. Next time, I'll probably skip the smoke wood, as that made it taste a little more like BBQ meat than taco meat. Thanks for taking a look!
