Smoked Pulled Chuck Enchilada Casserole

[Larry Wolfe]

Smoked Pulled Chuck Enchilada Casserole
http://www.wolfepit.blogspot.com/2011/06/smoked-beef-enchilada-casserole.html

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!!

[Troy]

.............

is this your creation?
it looks great.

is there substitutes to the prebought spice mixes?

[Larry Wolfe]

.............

is this your creation?
it looks great.

is there substitutes to the prebought spice mixes?

Yes, my creation to emulate a lasagna style dish.  YES, seasonings can be suited to your preference.  Chili powder, garlic, onion, oregano, cumin, black pepper and salt could be used according to taste.

[birdieat17]

Just found the Weber Kettle Club;  then spotted a post by you. Merry Christmas, Larry.  Hope you're well.  I'll try this version soon, it looks fantastic!  But, right now I have the chuck going on the grill to 165 and I cannot change it as your Pulled Chuck is a favorite of three grandsons in for Christmas dinner tomorrow and your recipe was not a request of theirs; just kinda this side of a demand!!  They love it and want it every visit.  Wishes for a great New Year.  Regards, Cliff.

[Alfonso]

Nice pics!  Nice cook!