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.

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.