Pulled, smoked Chuck Enchilada's

Discussion in 'Beef' started by one eyed jack, Dec 15, 2015.

  1. one eyed jack

    one eyed jack Master of the Pit

    A couple weeks ago I smoked a beef chuck roast with the intention of making some pulled beef Enchilada's with it.  Wound up having to freeze it for a couple as life got in the way of my Enchilada plans, but I did finally get it together.

    The day of the chucky smoke I decided to put a pan of beans under it as it smoked.

    Beans on the operating table getting "doctored".  Copped onion, Garlic, Dijon, whats-is-here sauce, Sweet Baby Rays, salt, pepper, and a multi spice.



    Chuck just going on



    Since I knew that I would be in the barn all afternoon, I put a rack of Baby Backs on to go with the beans when they came off the smoker.



    Chillin in the barn.  Chucks take time and you gotta have distractions while it does it's thing.



    Baby Backs getting close.  The therm probe in the ribs is just for curiosity.  I don't smoke ribs to a temp but the thermometer has two probes so I put it in there just because.



    Chuck has hit 165* IT and is ready to go in a pan to finish so it's time to take the beans out.  They are done.







    Temps are getting close to pullin' time on the chucky



    Ready to pull, and finally pulled





    Like I said above,  I had to freeze the pulled beef for a while till I got a chance to make my pan of Enchilada's.  They were worth the wait, though.



    This pulled beef was as good as any I've had and I am already thinking about my next chuck smoke.  It makes great burrito's too.  This is from a past chuck smoke.
     
    tropics, mike5051, jted and 3 others like this.
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That looks amazing!  This is a must do for my family!  [​IMG]

    Mike
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Hey Mike,  thanks for checking it out, and the point. 

    Let me know how it works out when you try it.
     
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    For sure!  There will be Qview involved.  Enchiladas are already a favorite around here, the smoked chuckie will only make them more awesome.

    Mike
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Everything looks great!


    Smoke away!!!
     
  6. one eyed jack

    one eyed jack Master of the Pit

    Thanks for checking it out Case.
     
  7. sota d

    sota d Smoking Fanatic

    Wow, that looks amazing! I've done pulled pork enchiladas, but haven't tried with pulled beef chuck. The beans looked great too. And what a cool barn. I'd love to have a large space like that, but no room here in suburbia. Great post! Thanks, David.
     
  8. one eyed jack

    one eyed jack Master of the Pit

    Thanks for checking it out David.  The beef worked pretty well in the Enchilada's.
     
  9. essexsmoker

    essexsmoker Smoke Blower

    Wow that looks good!

    What was the final IT to pull 210? Did you add any liquid to the pan to finish the chuck or was the pan just in case it fell apart?
    I've done a chuck roast and it was good but didn't pull. Nowhere near as good as yours. Think I took it to 203. Was so tasty anyway i couldn't bring myself to put it back. Lol.
    Our beef is a lot leaner than yours so always a bit of a gamble with pulling or too dry.
     
  10. one eyed jack

    one eyed jack Master of the Pit

    I did add some apple juice to the pan and put a foil cover over the chuck and pan.  Sorry that I didn't photograph this part of the operation.

    This chuck roast did not probe tender till it hit 210* IT but when it did it pulled very easily.  I remember that on an early chuck smoke of mine, I cooked to a predetermined temp,  (Recommended on the web somewhere), of 205* and while it did pull it was a bit tough to shred.  Since I have learned to check for done-ness by probing I find that they are actually done at a higher temp.

    Best luck and thanks for checking out my thread.  [​IMG]
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Late to this party I see OEJ they look great the whole cook does.Thanks for sharing

    Richie

    [​IMG]
     
  12. one eyed jack

    one eyed jack Master of the Pit

    Thanks for checking it out Richie and thanks for the point.  [​IMG]
     
  13. essexsmoker

    essexsmoker Smoke Blower

    Thanks OEJ, I have since learned that it's done ahen when it's done. Yes I saw 203 on the net somewhere and had never done one before so kinda stuck to a guide. Was still good eating but would defi just wait and probe in future. 👍
     
  14. one eyed jack

    one eyed jack Master of the Pit

    When I started probe checking I would begin probing fairly early in the smoke in order to develop a feel for the probe in the meat as it got closer to finished.  For me;  Experience through repetition has been the best lesson in developing the feel of "probe done".

    Best luck to you.
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow! What a great smoke and I love your Qview. You have reminded me I need to make some enchiladas!

    Point

    Disco
     
  16. one eyed jack

    one eyed jack Master of the Pit

    Thanks so much Disco.  Your Chicken enchilada post,  (Maybe late last year or early in this one.  I haven't been able to find it),   got me started with enchilada's.  I copied with chicken first, and it's been in my mind for quite a while to try beef.

    So;  Thanks also for the inspiration.
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! The world turns! Dirt Sailor inspired me to do the enchiladas!
     
  18. one eyed jack

    one eyed jack Master of the Pit

    For certain!  Eventually it comes full circle.
     
  19. b-one

    b-one Smoking Guru OTBS Member

    Looks great! I've wanted to do a chucky but the prices are so high I just go with a Tri tip or other meat all together. But I think my GFS store is carrying them in bulk now so I'll bed to decide between that and brisky!
     
  20. one eyed jack

    one eyed jack Master of the Pit

    Thanks for checking it out B-one.  I don't remember what I paid for this chuck but I do remember it seemed high. Brisket is out of sight around here and very poor selection to boot. 

    It seems like everything is going up but wages.    [​IMG]
     

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