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What cut/roast for Green Chile?

post #1 of 13
Thread Starter 
In Arizona we eat a lot of Red Chile, and Green Chile.

This is usually a hunk of meat, slow cooked in a crock pot with the red or green chile's and sauce. However, I think it's better when the meat is slow smoked, then added in with the rest of the ingredients.

Anyhow, I want to make it with Beef this time. I just don't know what roast/cut I should buy to smoke?

Last time i made it. I made it with pork. I just smoked a boston butt. Shredded it. Then threw it in the crock pot with the sauce and green chiles. We then made chimi's out of it.

I'd like to do the exact same thing, except with beef this time.

post #2 of 13
I would suggest that you go with a chuck roast. It's the beef cut of choice for pulling unless you have the time to do a whole packer brisket. I have a Smoked Shredded Beef Enchalada recipe that's the bomb and I used beef chuckies for that recipe.

post #3 of 13
Do you have recipes for the Green Chile?
post #4 of 13
If you are gonna slow cook it in a crock pot with liquid you might want to try a round roast too. They are much leaner than a chuck and need that slow moist cooking, but they come out great!

Got a rolled (tied) round in the fridge right now and I'm debating to either crock pot it or braise it in the oven.

Would love to take a peek at your recipe if you are willing to share tongue.gif
post #5 of 13
Thread Starter 
The meat will be slow cooked on the smoker.

I get the green chile, and the green chile sauce all set up in the crock pot.

Once the meat is pulled, I just throw it in with the sauce, and serve
post #6 of 13
I was gonna say a sirloin tip roast would tend to do good in the crockpot to. It's a lean cut and will break down nicely under the long and low temp I think. But theses other guys know their stuff and I'm just tring to caught up wih them. But thats my pennies.But I along with them wouldn't mind having your green chile recipe for sure. That is you are willing to share it.
post #7 of 13
I've only ever had it with pork, but if you're gonna do beef, I'd do a chuck roast. Smoke to 165* foil and cook to 205*, rest for an hour or two and pull away. I've done enchiladas with mine several times too.
post #8 of 13
+1 on the chuck roast.
post #9 of 13
Chuck roast here also.
post #10 of 13
Chuck roast would be my suggestion.Cheap and pulls perfectly at 200-205 degree..
post #11 of 13
Thread Starter 
Chuck Roast it is.

I've got a 5 lbs chuck roast on the smoker now. Along with a 7 lbs boston butt.

Gonna do one crock pot of beef green chile, and one of pork.

I will post the recipe with the pics here shortly.
post #12 of 13
Any beef cut would be good. If you get a tough piece of meat you would just cook it in the cooker a bit longer with your green chilies. One good thing about mexican dishes they are mostly made out of the poor cuts of meat. But do to cooking methods and what you use in the recipe tend to make the meat delicious. Chuck and rump roast work good for me. good luck
post #13 of 13
Thread Starter 
Some people had asked for a recipe.

I put one at the bottom of my post, but I deviated slightly
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