<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Morrissey:
You can make your own chipolte in adobo sauce that will be as good as any canned stuff. But send me a private mail, and I will send a bunch your way. <HR></BLOCKQUOTE>Note: I did correspond with Jim by email, but wanted to respond here also.
Thank you for your most generous offer. It is so refreshing to be a member of this WSM Group. It's folks like you who make this Bulletin Board an enjoyable place to visit. I hope the helpful and friendly nature of this place never degrades into on-topic help buried in filthy language and personal slams so commonplace on some other sites.
I managed to find some Chipotle in adobo after a head-strong effort Saturday morning, and bought a couple cans. Also picked up a 3+ pound Chuck Roast.
(Here is an excerpt from an email I sent to Jim/infopop/emoticons/icon_smile.gif
On the cook: I made up the rub per your recipe, except I used light brown sugar in place of the turbinado. Got the rub on, and vaccuum sealed it with the Food Saver, and let it set in the fridge for about 5 hours. Fired up the WSM, put the paste on the roast, and got it on about 6:00 last night. Used a couple chunks of Oak, and one of Cherry wood, and took it off just after midnight. Brought it inside, cut off a couple samples, wrapped it in foil, and let it rest for an hour before cooling it down. It is really tasty. Like yours, mine also stalled at 158*F for a good spell before going on up to about 170*F when I took it off. Great recipe! I printed it out, and put it in my stack of "good stuff", and will definitely make it again.