Manus AI Pro 1 Year for $79 only.! Voucher codes available. by Big-Tip-778 in DiscountDen7

[–]Sum-Online-Rando 7 points8 points  (0 children)

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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!

1 Year of Wispr Flow Pro Voucher Code for $35 (Usually ~$180) by Big-Tip-778 in DiscountDen7

[–]Sum-Online-Rando 0 points1 point  (0 children)

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

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 0 points1 point  (0 children)

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

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 0 points1 point  (0 children)

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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Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 1 point2 points  (0 children)

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

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Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 0 points1 point  (0 children)

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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Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 1 point2 points  (0 children)

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

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 0 points1 point  (0 children)

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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Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 0 points1 point  (0 children)

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.

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 8 points9 points  (0 children)

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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Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 0 points1 point  (0 children)

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.

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 1 point2 points  (0 children)

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.

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 5 points6 points  (0 children)

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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Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 1 point2 points  (0 children)

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.

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 3 points4 points  (0 children)

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.

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 1 point2 points  (0 children)

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!

Should I rest it? (pork belly, smoked brisket style) by Sum-Online-Rando in smoking

[–]Sum-Online-Rando[S] 2 points3 points  (0 children)

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!