I have been trying to find chefmerito here in my area so far no luck but I will keep looking. Also a friend a mine posted the online magazine called Smoke Siganals and on page 29. There it is Tony and Maribel Carne Asada Recipe. You guys hit the big time. Keep up the good work and your food...
I say get the spares. Pull the membrane rub and cook until you get the color you want. Then wrap
With butter honey and brownsugar and go until tender. Works for me people like the extra
Meat they get with the ribs
This is going to be the first time I'm doing a brisket anda turkey at the same time wish me luck. Going to do the high heat brisket. Start at 5 am hope to put it on by 6 am at 325 to smoke for two and half hours then flip and wrap in a pan. About that time I hope to have the turkey on the bottom...
I would pack it up and send it my way. :) just kidding. I cook it indirect until it reachs 145 internal temp then pull and let rest for 30 mins before slicing
Nice job on the video and the pulled pork looks good to me. There's nothing wrong with using store bought rubs and sauces. We all use them from time to time