Steps

• 1

  Season the meat all over with the Traeger Rub.

• 2

  Preheat the Traeger to 225°F with the lid closed; this will take about 15 minutes. Use Super Smoke if available.

• 3

  Place the meat directly on the grill grates, close the lid and smoke until the internal temperature is 160°F, 1 hour and 45 minutes to 2 hours. (The time will vary depending on the weather, the grill model, and the meat.)

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• 4

  Remove the meat from the grill and increase the grill temperature to 275°F.

  275 ˚F / 135 ˚C

• 5

  In a disposable (half size) aluminum pan or 9 x 13-inch roasting pan, combine the onion, garlic, adobo, oregano. Add the beef stock then stir in the apple cider vinegar. Add the beef to the pan; the braising liquid will not completely cover the meat, which is fine. Cover tightly with heavy-duty foil or a double layer of regular foil. Place the pan directly on the grill grate, close the lid, and cook until the meat can be easily pulled apart with a fork, 2 ½ to 3 hours. Note that the meat’s internal temperature should be at least 205°F, but it may not be tender as soon as it reaches that time so judge the doneness by tenderness.

  275 ˚F / 135 ˚C

  205 ˚F / 96 ˚C

• 6

  Remove the pan from the grill and allow to cool slightly. Reserving the braising liquid, transfer the meat to a cutting board and shred. Keep the meat warm in some of the reserved braising liquid until ready to serve. (Or cover and refrigerate and reheat gently when ready to serve.)

• 7

  When ready to serve, warm the tortillas on the grill and wrap in foil or a kitchen towel to keep warm for serving.

• 8

  Serve the barbacoa in the tortillas topped with diced white onion, cilantro, lime, and cotija cheese. Enjoy!