Chuck roast marinated for a week in a spicy garlic chili and Tonkatsu sauce, using a signature blend of pellets. Also, baby back ribs for the wife. She suggested using up some of the spices. She told me to stop buying spices. The reality is that they are gifts from friends and families. LOL!
I pulled it off at 128F internal; I meant it for 125F.
It turned out well, nonetheless—very tasty, and tender.
Falls off the bone tender, and wife is happy.
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