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.