Smoked Beef Barbacoa

Barbacoa is tender, richly spiced shredded beef, traditionally cooked low and slow until it pulls apart into juicy strands for tacos, burritos, and bowls. Smoked beef cheeks make some of the best barbacoa there is. Set your dinner time below and we will plan the whole cook backward to the minute.

What is barbacoa?

Barbacoa is a Mexican method of slow-cooking beef (classically beef cheeks or head) with chiles, garlic, cumin, and lime until it is meltingly tender and easy to shred. Smoking the beef cheeks first adds a deep, wood-fired layer you cannot get from a braise alone. The finished meat is perfect piled into warm corn tortillas with onion, cilantro, and a squeeze of lime.

Time, temperature, and technique

Smoke the beef cheeks at 250 F until the bark sets, then braise them wrapped with a little broth, chiles, and aromatics until they reach about 200 to 205 F internal and shred easily, usually 6 to 9 hours total. Rest, then shred and moisten with the braising juices. The meat should be uniformly tender and brown throughout. The calculator above builds the full timeline for your weight and dinner time.

Tips for the best barbacoa

• Beef cheeks are the gold standard, but chuck also works well.
• Smoke first for flavor, then braise wrapped to guarantee tenderness.
• Save the braising liquid; spooning it back over the shredded meat is the secret to juicy barbacoa.
• Cook all the way to shreddable (200 F plus); under that, it will be tough.

Frequently asked

What cut is barbacoa? Traditionally beef cheeks or beef head. Beef cheeks are widely available and make superb barbacoa. See our smoked beef cheeks guide.

What temp is barbacoa done? About 200 to 205 F internal, cooked until it shreds easily.

What else can I make for taco night? Try al pastor or carne asada for a full spread.

Times & temperatures

📊 See the full smoking times & temps chart for every cut →