food t0mato's trials

[t0mato]

I wish.

 

[t0mato]

Evaporative cooling ...
 
The stall, or your probe slipped out some or something ...
 

Probably a big old stall.

 

[t0mato]

165....

Maybe the probe didn't penetrate enough before.

Also just had a nice little thunderstorm.

 

[Guatemalan Insanity Pepper]

#DRULE 
smokin' inna' thunderstorm  
 
 
 
 
 
 

 

[t0mato]

#DRULE 
smokin' inna' thunderstorm  
 
 
 
 
 
 

Yeah dude. You and scovie need to come over here and help me eat this thing.

 

[Guatemalan Insanity Pepper]

Its done lets eat

Bwahahahahaha
   
can't tell ya how many times i've heard that 

 
 
 
 
 
 
 
 

 

[t0mato]

185.

We're in the final stretch.

 

[t0mato]

Here's the last daylight pic. The smells are unreal.

 

[grantmichaels]

Lookin' good!

 

[tctenten]

Nice job. Looking sexy.

 

[t0mato]

Lookin' good!

It's on the verge of being done. Do you just wrap in foil and let it rest for 45min?

 

[t0mato]

.....nevermind.

I saw your previous post.

 

[grantmichaels]

Yup!

Leave a little vent in upper central foil ...

Helps maintain bark ...

 

[grantmichaels]

Or not, is okay too ...

I like a little tiny vent myself ...

 

[t0mato]

She may have stalled at 185. I really need a digital thermometer with 2 probes. Opening the lid is killing me.

 

[t0mato]

Done!

Pulled at 195ish.

Resting now.

 

[The Hot Pepper]

 

[t0mato]

Slices soon.

 

[t0mato]

This is phucking to die for. I'll be eating this for lunch next week Fo sho.

The bark is crunchy and crispy and the meat isn't dry.

Rub:
Brown sugar
Salt
Chile powder
Cayenne powder
D3 goat flakes
Garlic powder
Onion powder
Cinnamon

Smoked anywhere from 225-260 with hickory and cherry for about 12 hours until the internal temp read 195ish.

I'll definitely be doing this again soon. This was less frustrating than the 10 pound pork shoulder from a while back.

 

[Guatemalan Insanity Pepper]

Nom Nom Nom 
makin my midnight munchies unbearable here    
 
 
 
 
 
Looks great