Sometimes you just need a chimmi

SMOKE FREAK

SMOKE FREAK

Babbling Farker

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Well it was 20 degrees, the sun was shining, and there was very little wind...That's all the excuse I needed to fire up the Longhorn...


This little arm roast was soaked in Mad Hunky Nekkid Brine doctored up with lots of CBP, some cumin, and some oregano for at least 30 hours...
Then I rubbed it down with my Tex-Mex rub...Smoked with Hickory...




Around 4 hours in the smoker IT was 154 and I foiled it in a pan with just a splash of beer...Juices were seeping out of the meat so I think the brine did it's job...




IT of 200 I rested the beef and then cut it open...




Shredded enough for the burritos and froze the rest for a batch of soup...




Rolled up some small burritos filled with the smoked beef, refried black beans, and shredded smoked pepper jack cheese...




Fired up the Weber for the next step...After all it's still 20 degrees outside...
Pan fried the burritos one at a time and set them on the indirect side of the grill to keep em warm...




Served with some Mexican rice and smothered with sauce and fresh pico...




Another look...




Well that takes care of my chimmichanga cravings for a while...


Thanks for looking...
 
I must try that, I dont remember ever having them fried before.
Nice looking feed mate
 
I was drooling through most of the pictures, after you said chimmi. That looks really yummy! :thumb:
 
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