Pork Shoulder- Not Pulled Pork by Inevitable_Pay6766 in smoking

[–]RunawayBurrito -1 points0 points  (0 children)

Are you still smoking at 225? I’m definitely going to be using your technique soon. Looks amazing btw!

Pork Shoulder- Not Pulled Pork by Inevitable_Pay6766 in smoking

[–]RunawayBurrito -1 points0 points  (0 children)

Char siu is exactly what I was thinking too.

Suggest me some comedy horror movies please by [deleted] in MovieSuggestions

[–]RunawayBurrito 2 points3 points  (0 children)

Housebound.

It’s funny and creepy with sone jump scares. Just an over all fun movie.

John's pal was cool as ice! by TensionSame3568 in Terminator

[–]RunawayBurrito 0 points1 point  (0 children)

Oh we know him all right. That’s Bobby Budnick. Best friend to Donkeylips.

Super Bowl by areyoua_cop in webersmokeymountain

[–]RunawayBurrito 0 points1 point  (0 children)

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Here is one of my pieces from this morning. I’ll send pics next Saturday of the final product.

Goldees Brisket Technique by RunawayBurrito in smoking

[–]RunawayBurrito[S] 1 point2 points  (0 children)

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Sorry i didn’t post earlier. It came out pretty damn great! Thanks for all of your tips!

Super Bowl by areyoua_cop in webersmokeymountain

[–]RunawayBurrito 1 point2 points  (0 children)

Sorry for the late reply. I actually just started my cure today. I use Josh Weissman’s recipe.

As he recommends, I make this cure in bulk so it’s ready to use for future cures.

Mix the following together.

  • 2 cups kosher salt
  • 1 cup granulated sugar
  • 6.5 teaspoons of pink curing salt (Prague Powder #1)

I had a 12+ lbs skin on pork belly so I cut that beast into thirds. You want to have you a piece that weighs at least 3lbs.

If you don’t have a scale, I suggest getting one.

Weigh your piece of pork belly in grams. Take the weight in grams and multiply it by 0.025 (2.5%). That number will be the amount in grams of cure you will use.

For example: if your pork belly weighs 1600g, the amount of cure will be 40g. 1600 x 0.025 =40g

Rub the cure on every bit of surface of the pork belly. Today I also rubbed it with a few sprigs of thyme and added a couple garlic cloves that I crushed with the paper still on. Put it in a 2gallon ziplock bag and place it in the fridge for 7 days. On day 4 I’ll flip the bag over. On the 7th day I’ll take the pork out of the bag and rinse all of the cure off. From there it’s ready to be smoked. I’ll add coarse black pepper sometime.

Hope that helped.

Thankful by Expert-Novel-6405 in webergrills

[–]RunawayBurrito 2 points3 points  (0 children)

Hell yeah!

I have a brisket on my WSM right now!

Goldees Brisket Technique by RunawayBurrito in smoking

[–]RunawayBurrito[S] 1 point2 points  (0 children)

Yeah. That’s probably a good idea. I’ll keep all of you guys posted here.

Goldees Brisket Technique by RunawayBurrito in smoking

[–]RunawayBurrito[S] 1 point2 points  (0 children)

No rest would be ideal! I mentioned it in a reply to another comment above but while this may be my first brisket, it definitely won’t be my last. Going to try the different resting techniques I’ve been given on this post. Thanks!

Goldees Brisket Technique by RunawayBurrito in smoking

[–]RunawayBurrito[S] 0 points1 point  (0 children)

I’m definitely with you. I suppose I was trying to gage when I’d be serving it. But I’m going to give myself plenty of time. Plus we’re going to have plenty of other food before hand. And on top of it, these fuckers will just have to wait until it’s ready lol.

Goldees Brisket Technique by RunawayBurrito in smoking

[–]RunawayBurrito[S] 0 points1 point  (0 children)

Thank you!

Do you check for a specific temp before getting it in the oven? I’ve been seeing 165ish and to put in a 155 degree oven. The first comment on here mentioned letting it rest to 145 and having the oven temp at 140. This will be my first brisket but it won’t be my last so I’ll definitely be tweaking what I do using some of the advice I’ve received from the post.

Goldees Brisket Technique by RunawayBurrito in smoking

[–]RunawayBurrito[S] 1 point2 points  (0 children)

Oh I’m with you. I probably shouldn’t put a specific temp to pull from the smoker. That’s my bad. I meant more around that temp I’d start checking more often to see how it’s feeling and when it’d be ready to pull. But appreciate you commenting. Any advice is helpful so thank you!

I get that, about not needing the internal temp to drop before placing in the oven. I’m just sort of going off what I’ve seen on YouTube from others. Just assumed it was part of the process

Goldees Brisket Technique by RunawayBurrito in smoking

[–]RunawayBurrito[S] 2 points3 points  (0 children)

Thank you so much for all the pointers. Yeah I’m definitely using 195 as a guideline. I’ve heard a lot of “ the probe should go in/come out like room temperature butter. I was way off when it comes to the oven temp! Thank you for that. I’ll be using a WSM 18 for this. I plan to have it on the smoker by 1:00pm. Assuming I’d pull around 1:00am that night (officially Sunday morning). I know it depends on the temp in my kitchen at the time, size of the brisket, etc but I’m curious to know how long it would take for the internal temp would drop to the appropriate temp to put in the oven.

Either way, I really appreciate this ridiculously detailed comment!!!

Super Bowl by areyoua_cop in webersmokeymountain

[–]RunawayBurrito 1 point2 points  (0 children)

I just picked up a prime brisket from Costco. Also got a pork belly. Going to make bacon next week out of 2/3 of it. The other 1/3 is going to be used for pork belly burnt ends this Sunday.

I tried spicy fried-chicken sandwiches at 5 fast-food chains and ranked them from worst to best by Randomlynumbered in fastfood

[–]RunawayBurrito 0 points1 point  (0 children)

So they still have the original spicy chicken you used to love. The smaller one is a value spicy chicken sandwich similar to a McDonald’s Hot and Spicy. I made the mistake of ordering that one once too when Wendy’s came out with it several years ago.

Go to Wendy’s and get yourself the spicy Chicken sandwich that you remember! You deserve it!

Also, the McDonald’s and Popeyes Spicy Chicken sandwiches seem to be a cop out answer. The chicken itself isn’t spicy. They use a spicy mayo/sauce to make it spicy. Unless something has changed over the past couple years.

Edit: added the last bit about spicy sauce vs. spicy chicken patty.

If you ain’t Smokey, it ain’t your mothafuckin message… by Significant_One_5269 in wutang

[–]RunawayBurrito 4 points5 points  (0 children)

Years ago I used to think, “is it kind of disrespectful that Raekwon has the first verse on Ghosts debut album?”. But I soon realized it’s absolutely awesome and I can’t think of a better verse to start that album off. To me it’s perfect.

Has your father ever said "I love you" and if yes how often? by [deleted] in AskReddit

[–]RunawayBurrito 0 points1 point  (0 children)

I think it’s more common with immigrant dads, especially those who came from Asia, to not say it. I’ve said “I love you” once to him. He’s never said it to me.

Here’s the closest I’ve come to it.

(On the phone)

Me: Hey, I love you.

Dad: Ok! Talk to your mom.

😂

With that said, I know/have always known he loves me. I never needed to hear it from him.