First: Thanks Dutch for posting the recipe in 2007 that's now a sticky
I started with a 3.5lb Chuck roast. I added salt, pepper, a little granulated garlic and onion powder
Then brought the kamado up to 250* and put her on with pecan and cherry wood
When it hit 169IT, I added beef broth and foiled until it reached 205*. Then I pulled it
I took half of it and set aside for burritos later on this weekend. Then I put enchilada sauce in the bottom of the pan, wrapped the beef, some caramelized onions and cilantro in a tortilla and set it seam down in the pan. I made 10 enchiladas and covered them in cheese.
20 minutes later:
The best enchiladas I have ever made. My oldest couldn't stop eating them.
Thanks to everyone on this forum for the ideas, recipes and help. You're the greatest.