Prime Chuck Roast & Hatch Chile Enchiladas
Yesterday morning I ran into The Fresh Market to grab a Prime chuck roast. They had just started a health inspection in the meat dept and couldn’t sell anything - ugh. They told me they had plenty though, so I went back after work. Well, they only had the 4 in the case, all just under 2.5 pounds. I was disappointed and one of the guys remembered me from that morning, so... I got the Prime chuck for the price of the choice. 👍ðŸ»
I dry brined it 12 hours. This morning hit it with BBBR and got it on the 26†with SNS XL with hickory chunks by 7am.
Quick aside: I’ve always been a bit lazy and put the meat on before ever getting the kettle up to temp or anything. Never seemed to make a difference. But I guess my ‘Q senses are becoming fine tuned because I started being able to detect the "bitter" smoke taste after some cooks. So this time I thought I’d let the kettle come up to temp and at least get out of the billowing white smoke phase. I know, blasphemy, blue smoke, etc but it never mattered - now it does, and I won’t be in a rush, I’ll be doing it right! AR raises my game another level.
Ok, so then... I let it go from 7am - 3pm at ~245F. It stalled a bit at 155F, but by 3pm it was 178F IT and I was pleased with the bark so I took it off and wrapped it. Threw in a 1/4c of beef broth & Worcestershire sauce and finished it in the oven at 275F. An hour later it was 205 IT and probe tender. I held it for an hour in the oven at 170F. Then pulled it, and man... it was like "meat butter". So rich, smokey and succulent, just amazing. Then my lovely wife, since it’s my birthday "weekend" (finally decided to get in on the extended b-day action myself), at my request added Hatch green chiles to it and made some KILLER enchiladas. Not her favorite thing to do, but I am so happy right now! Glad I got to smoke some meat and have a delicious dinner before we head to the Great Smokey Mountains next week!
I dry brined it 12 hours. This morning hit it with BBBR and got it on the 26†with SNS XL with hickory chunks by 7am.
Quick aside: I’ve always been a bit lazy and put the meat on before ever getting the kettle up to temp or anything. Never seemed to make a difference. But I guess my ‘Q senses are becoming fine tuned because I started being able to detect the "bitter" smoke taste after some cooks. So this time I thought I’d let the kettle come up to temp and at least get out of the billowing white smoke phase. I know, blasphemy, blue smoke, etc but it never mattered - now it does, and I won’t be in a rush, I’ll be doing it right! AR raises my game another level.
Ok, so then... I let it go from 7am - 3pm at ~245F. It stalled a bit at 155F, but by 3pm it was 178F IT and I was pleased with the bark so I took it off and wrapped it. Threw in a 1/4c of beef broth & Worcestershire sauce and finished it in the oven at 275F. An hour later it was 205 IT and probe tender. I held it for an hour in the oven at 170F. Then pulled it, and man... it was like "meat butter". So rich, smokey and succulent, just amazing. Then my lovely wife, since it’s my birthday "weekend" (finally decided to get in on the extended b-day action myself), at my request added Hatch green chiles to it and made some KILLER enchiladas. Not her favorite thing to do, but I am so happy right now! Glad I got to smoke some meat and have a delicious dinner before we head to the Great Smokey Mountains next week!
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