Chuck Roast for Enchiladas


 
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Tom Ferguson

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I've got a couple of 4 lb Chuck Roasts all rubbed up with Yum Yum Seasoning and sittin' in the fridge in plastic wrap.

Gonna put them on the WSM tonight around 10PM and go by Stogie's tried and true advice: 240° for 3 hours/lb, foiling for the last few hours.

Then into the cooler double-foiled and wrapped in towels for a couple hours. After that they'll be shredded for tacos and burritos with Ice Cold Beer. Leftovers (if any) will be used for Enchiladas.
mmmmm....
 
Tom,
Sounds great!! I rub my chuck roast with taco seasoning. I would suggest after you shred the beef, a little chopping is in order.

Rath *licking his lips*
 
Don,

I did end up chopping the beef after pulling. The pieces after pulling were just too big, so I got out the ol' cleaver and made short work of 'em.

I didn't do the tacos or burritos, but went directly for the enchiladas. If you haven't tried that particular recipe for enchiladas, you're missing out. They were wonderful.
 
Tom, did you foil? If so, what temp did you foil at? What temp did you finnish?
Thanks-I have my first chuck roast going on tonight.
 
Thanks Tom. I went to 160 then foiled and pulled at 200. I was well pleased.
 
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