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How did you know when it was done? Was it probe tender or temp specific? Or did you just try to peel the membrane?

Just made this for the forth time. Great as usual. My wife thinks it is too hot for her so I did two batches, one regular and one with the seeds and membranes of the jalapenos out. Put part of a yellow pepper in so I could tell them apart. Came out perfect heat for her. My son and I love it...

I've been waiting for this. Thanks for the heads up, and the free shipping is great.

Wow. This looks like a great way to get supplies

I did mine low and slow, about 225. One piece of hickory 2 cherry. Pulled at 128 degrees rested for 30 mins, then 7 mins in my oven set as high as it goes to brown. I usually do salt pepper garlic powder, but this year I tried it with green pepper instead of black. Came out great. I almost...