Smoker temp fell to 220, meat stuck at 158. I waited another 30 mins or so. Meat at 158. I was heard to say, to no one in particular, "Just show me
159 and no one gets hurt!" Screw that.
I stoked it without improvement. Most of the charcoal was gone but for about 4 pieces that hadn't really caught on. Fuel appeared to have started on one side and worked it's way over, instead of from the inside-out. WTF.
Smoker, by now completely removed from heat (sitting on a grill grate elsewhere) was holding temp ... clay saucer FTW?
I yanked it ... the smell of the meat is incredible at this stage. Very rich and flavorful straight off the cooker. A little cardamom on beef is the bomb. No wonder that shit's so expensive.
So I'm off script here. No peppers because this will get stuffed
into them later. No jalapeņos, sweet instead of red onion (chopped in this case) I ran out of garlic, and just the 1/4 cup Worcestershire and Guinness stout. I did
not add the extra S & P the receipt calls for at this stage. Not a huge tritip but a 5QT dutch oven's not really big enough. But it is now kinda suspended from the sides and steaming on the bottom LOL.
To this I'll add some brown rice, shred some sharp cheddar. What am I saying? I'll have the eldest minion do that when he gets off the bus in a min.
Think I'll add an egg this time as well so that it holds together better. No real bread crumbs here and after yesterday's weird chicken with the gluten free variety, the natives might rebel.