There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
Mix dries and rub onto roast the night before you plan to cook it. Place it into a storage bag in the refrigerator overnight.
Heat smoker to 200F-225F using medium to heavy smoke from the plum wood. Use brine in the drip pan. Slice Anaheim in half length wise. Sprinkle it with table salt. Poke holes in a small sheet of foil with positions of similar shape to your roast.
Place roast into smoker. Position foil on the next rack above the roast with the chile inside down on top of the foil.
Cook until the roast reaches an internal temperature of 165F (4-5 hours or more depending on the size of the roast). Remove from smoker and wrap in heavy foil. Place back in smoker until the internal temperature reaches 200F (you can be more lax in maintaining smoke levels through this stretch, but do keep some going). Remove roast from smoker and let it rest for a minimum of 1.5hours before opening the foil.
Slice it, shred it, or just take a big bite out of it. That's one delicious tender smokey beautiful roast.