testtest

Great weekend

View attachment 19110

A little late; my alarm went off, I didn’t hit snooze…but blinked for a good 45 minutes.

My rub is pretty basic. Lets the meat do most of the talking.

2C brown sugar
1/2C kosher salt
2Tbsp dry mustard (Colman’s)
1Tbsp smoked paprika
1.5tsp garlic powder
1.5tsp onion powder
1tsp cayenne

Last night, I gave it a healthy salt & pepper coat, let it dry brine overnight. Pulled the shoulder out at 4:45, hit it with the sugar rub, let it sit out while I set up the smoker. Went on just a little after 5:30. I figure 12 hours @225°, give or take; I’ll smoke until the stall (mix of cherry, hickory & maple, 1:1:1), then wrap in foil until it IT’s 205-210°, then unwrap and let it build bark for an hour or so…that’s always been my process, I like what I get.
The cayenne add is what I love! I might be the only one eating it, but, more for me! It might not be spicy, but that little bit could be more that the rest of the family could handle? I tell them I'm more Mexican than all of you are🤣? They admit it also🤣!
 
My one cat liked to chew on electric cords, we tried various over the counter cat products to stop him, all he did was lick it off, didn’t work. So I put a thin coat of Vaseline on the cords and sprinkled some cayenne pepper on that, my cat never went for cords again……😬
1626732765374.png
 
The flat trigger really makes a difference. Take a look at the MCarbo spring set for the P365. It’s makes it a very smooth shooter. I did both to mine and it transformed it.
Just ordered a spring kit from MCarbo. Looking forward to seeing what the difference is. Thanks for the info @SimonRL. For grins, I also ordered a grip module assy in coy.
 
Back
Top