Enchiladas for the Future


 

JimK

TVWBB Olympian
Fired up the WSM earlier today and threw on a chuck roast. I'll pull it tonight, vac seal and freeze. In a few weeks, I'll use it to make enchiladas. I rubbed it down with a mixture of Dizzy Pig's "Peruvian-ish", oregano, kosher salt, chili powder and cumin - a nice, healthy dose. Threw it on the WSM at 275-ish.

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Here we are after about 3.5 hours and temps around 160F. I wrapped in HD foil and will let it go another hour or two before bringing it in and resting for an hour or two.

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JimK

TVWBB Olympian
Gave it a 90 minute rest, then pulled - it was like butter. I'll do some pulled chicken this week for that same meal and make/freeze the enchilada sauce. Had a little extra that I'll use for a quick taco or two, or perhaps some nachos.

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