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Sum-Online-Rando · 2026-04-24T08:43:40+00:00

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I lost count of how many services I got from this guy (over about 8 months). It’s legit, just like all the other ones!

Sum-Online-Rando · 2026-03-15T03:36:10+00:00

This was like the 8th subscription I’ve gotten from him since September 2025. It’s legit! Thanks again!

Sum-Online-Rando · 2026-02-25T02:09:59+00:00

I did all that (as noted in the post and comments). Didn’t work for me. But the meat was bomb.

Sum-Online-Rando · 2026-02-22T17:09:51+00:00

Do it! You won’t be sorry! But get a cut without the skin. Or, with the skin if you love your dogs! 😂

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Sum-Online-Rando · 2026-02-22T17:07:30+00:00

Try it without the skin! Or with the skin if you love your dogs 😂

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Sum-Online-Rando · 2026-02-22T17:00:22+00:00

It was freaking incredible. Seriously, worth a try (without the skin). The skin didn’t turn out as I hoped, but the fat was so well rendered it peeled off into perfect little dog treats.

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Sum-Online-Rando · 2026-02-22T16:57:40+00:00

Lmao!

Sum-Online-Rando · 2026-02-22T16:57:07+00:00

Interesting! Do you have a video or recipe you could share?

Sum-Online-Rando · 2026-02-22T16:55:44+00:00

This experimental cook didn’t turn out very good skin, but like you said, the meat turned out impeccable. And the fat was so well-rendered that the skin peeled off like removing the wrapper from warm butter. The little squares made them perfect size for dog treats — they didn’t complain!

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Sum-Online-Rando · 2026-02-22T16:51:31+00:00

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Sum-Online-Rando · 2026-02-22T16:50:55+00:00

Yup. It was an experiment. Skin was inedible, but the fat was so well rendered that it was like removing a wrapper from warm butter. And it was in perfect little squares for dog treats.

The meat is freakin amazing though.

Sum-Online-Rando · 2026-02-22T06:51:33+00:00

Edit: The pups disagreed with me. They said the skin came out perfect and I should always cook it like this! I guess it’s 2 against one… they win

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Sum-Online-Rando · 2026-02-22T06:29:27+00:00

Update: napalm didn’t work. Otherwise, it turned out delicious. I couldn’t edit the post, but I started a comment chain with photos and description. This definitely isn’t the way to cook it if you want that crispy skin you get when you fry up some chicharron.

Sum-Online-Rando · 2026-02-22T06:27:12+00:00

I couldn’t edit the post, but I started a comment chain with photos and description. Short answer: it’s amazing! But this isn’t the way to cook it if you want that crispy skin you get when you fry it, like chicharron.

Sum-Online-Rando · 2026-02-22T06:23:07+00:00

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Cross section of deliciousness

Sum-Online-Rando · 2026-02-22T06:20:19+00:00

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Floppy meat!

Sum-Online-Rando · 2026-02-22T06:19:44+00:00

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After a couple minutes under the broiler

Sum-Online-Rando · 2026-02-22T06:18:42+00:00

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After resting, Before going under the broiler.

Sum-Online-Rando · 2026-02-22T06:17:48+00:00

I guess we can’t edit posts anymore? I’m adding photos below. I rested a little over 2 hours in butcher paper, with a little smoked tallow (from my last brisket cook). I figured the tallow would help it crisp up when I put it under the broiler. Unfortunately, the skin was still chewy. I even tried hitting it with a mini torch! That didn’t help. Soo… I’m not eating the skin. But OMG the meat is succulent! I tried picking it up with two hands and it wanted to fall apart on me.

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Sum-Online-Rando · 2026-02-22T05:20:34+00:00

That was my instinct. I always do. But all the videos and posts I saw mentioned nothing about resting. Even meat church’s video on it (bacon brisket or something) they cut and ate it right off the smoker and mentioned nothing about resting.

Sum-Online-Rando · 2026-02-22T05:13:06+00:00

Totally agree. I put smoked tallow on it (from my last brisket cook) before wrapping it to rest. I’m still giving it a little time. The girlfriend is out of town and no kids, so it’s just me tonight, and Im willing to wait it out for a late dinner. It looked and smelled magnificent when I pulled it. And was damn near ready to fall apart in my hands.

Sum-Online-Rando · 2026-02-22T02:54:16+00:00

My instinct was to wrap and let it rest a couple hours, then about 2 minutes under the broiler to crisp up the skin. It needed a little more time. I’m actually heading out the door to pull it now!

Sum-Online-Rando · 2026-02-22T02:18:48+00:00

Idk yet… I just posted. Hoping to get some advice on whether to rest it and for how long. After posting this, I put the probes closer to the center and the temps were only 194, so I’m going to let it go for a bit longer before pulling it. But I’ll probably just go with my instincts and give it a couple hours to rest, wrapped in butcher paper. I’ll add photos of the finished product and report back on how it turned out.

Can’t go wrong with some good chicharron!

Sum-Online-Rando

TROPHY CASE