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food-bev t0mato's trials

M O N E Y ! ! !

Nice moves bro!


t0mato said:
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.
Click to expand...
 
Had to fix this bastich today.
 

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I missed that brisket, wow! Really good smoke ring penetration, bark, and overall color. Slicing looks good, not with the grain, but not exactly against to get that stretchy webbing but only a few degrees off. lol
 
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