Jlems
Full Fledged Farker
Man this cook took a long time. I mean, a three pound shoulder took 10 hours. TEN! I have no idea what that was about (If someone knows, please share!)but here’s how it went:
-Oakridge Habanero Death Dust and SPOGOS rubbed
-On the cooker 6 hours at 230-250 until IT 160
-Butcher paper wrap three hours at 270-280
-Rest one hour and pull, mix up with Herdez hot salsa and wrap in flour tortillas. Top with homemade Ancho and Guajillo enchilada sauce And a little asadero cheese, bake for 20 mins at 350.
This was good!! I’ll need to try shoulder again though. Not exactly tender without some help.
While the beef was initially a little dry, when mixed in the final meal was spectacular. Shout out to Oakridge, the rubs are fantastic.
-Oakridge Habanero Death Dust and SPOGOS rubbed
-On the cooker 6 hours at 230-250 until IT 160
-Butcher paper wrap three hours at 270-280
-Rest one hour and pull, mix up with Herdez hot salsa and wrap in flour tortillas. Top with homemade Ancho and Guajillo enchilada sauce And a little asadero cheese, bake for 20 mins at 350.
This was good!! I’ll need to try shoulder again though. Not exactly tender without some help.
While the beef was initially a little dry, when mixed in the final meal was spectacular. Shout out to Oakridge, the rubs are fantastic.
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