Grilling / Smoking / BBQ

Ok, pulling them. 195 degrees (F) in the hottest place I could find. Meat feels like butter when probing it with the temperature probe. 

Will let rest for about an hour and then slice. 😋

Damn, too salty. Sucks to get the rub wrong and not find out till you 10 hours later, but that’s the way it is.  😐

That ratiogang.com guy. EVMavericks #123.

exploring /ordinals /primitives and other stuff I don’t understand ᛤ

Ooh, that’s a good call. We ended up scraping off the bark, shaving off the meat, and putting it over nachos.

We saved them by scraping off the rub and the shaving off the meat and putting it over nachos. 😋

I hope this makes it a little better.

98 $degen

I did. I’m not sure why it seemed fine before — maybe the salt was at the bottom and I didn’t mix it well enough? Or it compounded with the bbq sauce when each tasted fine in isolation. Oh well. Live and learn.