Frito Pie with Smoked Chuck Roast

Instructions

• Step 1: Preheat recteq to 275°F.
• Step 2: Cut chuck roast into 2 inch cubes, removing as much excess fat as possible. Season generously with chili seasoning and save about half to be used later.
• Step 3: Place on a Mesh Cooking Mat and cook until an internal temperature of 180°F. A deep brown crust should be formed, this will take about 2-2.5 hours.
• Step 4: Remove from the recteq and let cool, slightly. Then cut the cubes into smaller, bite sized pieces.
• Step 5: Turn the recteq up to 375°F and place a large Dutch oven in the smoker.
• Step 6: Once fully preheated, place oil in the pan along with the onion, poblano, jalapeños, tomato paste, and chipotle peppers with a large pinch of salt. Sauté for about 5 minutes or until softened.
• Step 7: Add the garlic and sauté for another minute. Then add in the crushed tomatoes, chicken stock, reserved rub, and the chopped roast.
• Step 8: Place lid on the Dutch oven, leaving a gap for steam to escape. Reduce the temperature to 325ºF and cook until the chuck roast is very tender and the liquid is slightly reduced. This should take another 2-2.5 hours.
• Step 9: If the chili needs to be thickened, add corn starch 1 tablespoon at a time until the desired consistency is achieved.