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Thread: Smoked Beef Enchilada Casserole

  1. #1
    Senior Member WolfeMan's Avatar
    Join Date
    Jul 2009
    Bealeton, Virginia

    Smoked Beef Enchilada Casserole

    Started out salting and rubbing a 3lb chuck roast with Knox's Salt Free Barbacoa Rub.

    Using lump, apple and cherry wood.

    While the roast was chugging away I prepared the sauce.

    Two cans of Rotele with Green Chile's

    Garlic, chili powder, salt and pepper and two cans of beer.

    Meat has the color and bark and is ready for it's bath.

    Foiled and cooked until tender. Approximately 3 hours.

    Here we are at the 2 hour mark, getting tender and smelling fantastic.

    The meat is tender and ready to begin building the enchilada casserole.

    Cover the bottom of the pan with the meat mixture.

    Corn Tortillas

    Cheese and more meat.

    Repeat twice and last layer with meat and cheese.

    Foil and cook indirect until hot and bubbly, then remove foil until the top is nice and golden brown.

    Dinner is ready!!
    Visit - The Wolfe Pit Channel

  2. #2
    Senior Member GinoL's Avatar
    Join Date
    Dec 2009
    Bay State, USA
    Holy Moly Larry, you just convinced me to take a road trip to Virgina!

  3. #3
    Senior Member fishin'guy's Avatar
    Join Date
    Jun 2008
    Seattle area Wash state
    How much is a plane ticket?? Seattle to Virginia?

  4. #4
    Senior Member WarrenJ's Avatar
    Join Date
    Nov 2009
    Looks delish man one question is chuck smoke direct heat or indirect while getting bark color? apple and cherry de best for smokin yes sir
    Appreciate the small gains and the large ones will be ignored!!

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