larry4406
Full Fledged Farker
Found ElectronFlux's recipe and decided to try it. Was excellent!
https://www.bbq-brethren.com/forum/showthread.php?t=287115
Instead of the 6 dried Anaheim chili peppers, used one large green pepper and one large red pepper.
Seasoned a chuck roast with The BBQ Rub (Malcolm Reed), Garlic Butter (Heath Riles), AP Seasoning (Malcolm Reed), and course black pepper. Plastic wrapped it and let sit in fridge for almost 11 hours.
Ran pellet smoker at 180F for 9.5 hours (137F internal) then raised it to 225F. At 13.75 hours total, reached 165F internal. Pulled the chuck roast and put it into a pan with the braising liquid ingredients. Foil covered and put in oven at 300F for 5.25 hours (probed at 205-210F).
Stained grease off the braising liquid, removed the whole chipotle peppers, and then used immersion blender to create the dipping sauce.
Flour tortillas filled with meat and smoked cheese, fried in pan till done. Served with dipping sauce, lettuce, cabbage, tomatoes, and slices of lime.
WOW!
https://www.bbq-brethren.com/forum/showthread.php?t=287115
Instead of the 6 dried Anaheim chili peppers, used one large green pepper and one large red pepper.
Seasoned a chuck roast with The BBQ Rub (Malcolm Reed), Garlic Butter (Heath Riles), AP Seasoning (Malcolm Reed), and course black pepper. Plastic wrapped it and let sit in fridge for almost 11 hours.
Ran pellet smoker at 180F for 9.5 hours (137F internal) then raised it to 225F. At 13.75 hours total, reached 165F internal. Pulled the chuck roast and put it into a pan with the braising liquid ingredients. Foil covered and put in oven at 300F for 5.25 hours (probed at 205-210F).
Stained grease off the braising liquid, removed the whole chipotle peppers, and then used immersion blender to create the dipping sauce.
Flour tortillas filled with meat and smoked cheese, fried in pan till done. Served with dipping sauce, lettuce, cabbage, tomatoes, and slices of lime.
WOW!
