u/Crowbar-Enema

Smoky meat, fresh pico, quality tortillas. Simple, but delicious. By far my favorite application for pulled pork.

Smoked two pork shoulders last night with some gnarly seasoned pecan. I make my own rub using chili powder, garlic powder, onion powder, pepper, and salt. Smoked for 9 hours at around 225°. No mop. Came out great.

I’m done working on it anyway. I might throw any patches that come my way on the sides, but I think it has enough shit on it for now.

It has some real “presence” in person, and I’m finally happy with it.