Planning on making some beef enchiladas. My plan is to smoke the roast on the egg and take it to about 200 internal, shred it, fill tortillas with it and then bake it for a little while in the regular oven. I haven't smoked a roast before so, will this plan work?? I don't want the meat to be mushy but fork tender.
Mid TN. Hangin' in the 'Boro. MIM Judge