12 hours later.
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The meat stalled for about two hours last night, so I still have a couple hours to go. I pulled off the tenderloin and let it rest for an hour. Sliced it up and GAWD it's good! That rub kicks ass. I added cayenne pepper to the recipe and it gave it a real good kick.
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You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
Last edited by Don; 01-18-2014 at 06:46.
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