Generously rub lime juice all over the roast. Season with Original seasoning or all-purpose seasoning of your choice to coat. Cover and place in the refrigerator for at least 4 hours.

Clean and preheat the smoker/grill to 220 to 240 degrees F.

Place the roast on the smoker, shut the lid and smoke for about 4 hours or until fork tender. Remove from the smoker and roughly chop.

Tip: this can also be made in a slow cooker on high for about 4 to 5 hours.

Heat the grill/smoker to 250 degrees F. To the smoker add 2 handfuls of mesquite wood chips, 2 handfuls of cherry wood and 1 handful of alder chips. Note: you can use any smoke combination you’d like.

Place the peppers on the grill and cook until blistered, rotating occasionally. Place in a plastic bag with 1 tablespoon of water to steam for about 10 minutes. Remove from the bag and peel off the skin and discard. Chop the peppers.

Cube the monterey, mozzarella, and the velveeta cheeses into chunks and place in a 12 inch Dutch oven or deep foil pan.

Add the meat, peppers and Rotel to the Dutch oven or pan. Pour in half can of either chicken or beef broth.

Add the dish to the smoker and cook for about 40 minutes.

Stir the mixture well and continue cooking another 20 minutes, or until cheese has completely melted, stirring occasionally.

Top with Queso Fresco and serve warm.