Looks good enough to probe with your teeth! 😃
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I'm calling today a win. Everything came together quite well. The snake held between 235°F and 250°F with just a few adjustments needed when the wind picked up. The cook took just over eight hours, and the meat probed tender at about 190°F. That surprised me because several pieces of advice I received said that dinos are generally done between 205°F-210°F. The bark was set very nicely (I didn't wrap), the bones slid out with no resistance, and the meat was juicy and tender without falling apart. It had just the right amount of smoke on it. I did go a little too heavy handed with the SPG, though, but not by a lot.
I served it with mac and cheese as well as spiced, roasted butternut squash and fennel.
Thank you to everyone here for sharing your knowledge and experience! I feel like I passed a milestone today, and you Pitmasters were a big part of it.Comment
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Is orgasmic salivation a thing? Because I just made a hell of a mess of myself over hereComment
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