May 16, 201411 yr I will say though I started going to the gym same time I quit smoking. Guy asked me what I do to deal with stress now. I hadn't really thought of it this way before, but the gym is an amazing stress reliever. My best workouts have came after a shitty day at work. Nothing quite like taking the pissed off out by thrashing your body good at the gym.
May 16, 201411 yr just spent $4k on brakes 2 months of my new meds!I shall now value everything in the cost of medication. LoL 4k in two months, still cheap compared to some. The W does that in Remi alone.
May 16, 201411 yr I'm selling my old car and a guy stops by to take a look at it. Never seen a guy taste test oil in person before. It was pretty weird. He told me the head gasket is blown and offered $500, lol. Already have a guy coming monday to buy it for a grand.
May 17, 201411 yr 5 pound pork today came out a little dry. The egg did hit a little high at some point. I think I'm going to foil wrap the big ones half way next week. Kind of considering making it 4 chunks instead of 2.
May 17, 201411 yr In laws (mom and sister) have been in this week. There's been a lot of wine drinking this week.
May 17, 201411 yr just spent $4k on brakes 2 months of my new meds!I shall now value everything in the cost of medication. LoL4k in two months, still cheap compared to some. The W does that in Remi alone. Me And Phil Michelson(sp). Well, at least I'll be helping to make his Porsche payments.
May 17, 201411 yr 5 pound pork today came out a little dry. The egg did hit a little high at some point. I think I'm going to foil wrap the big ones half way next week. Kind of considering making it 4 chunks instead of 2.Thicker crust, lower heat. Don't foil them, it will take away so much.
May 17, 201411 yr What do you mean by thicker crust? I do a dry rub always, but the rub gets really dark by the end.
May 17, 201411 yr What do you mean by thicker crust? I do a dry rub always, but the rub gets really dark by the end.LOTS of brown sugar for my pig butts. 1/3 inch or so.Then when I pull it and add some vinegar it's sauced already. The thick crust protects the meat.
May 17, 201411 yr Dry rub as well, never had one come out dry for a large one if I don't f' the temp. No way would I cut a roast smaller for the Egg especially since I think its 2x 10lb units.
May 17, 201411 yr What do you mean by thicker crust? I do a dry rub always, but the rub gets really dark by the end.LOTS of brown sugar for my pig butts. 1/3 inch or so.Then when I pull it and add some vinegar it's sauced already. The thick crust protects the meat. I use 2 Tbs. kosher salt 2 Tbs. sugar 2 Tbs. brown sugar2 Tbs. ground cumin seed2 Tbs. chili powder 2 Tbs. cracked black pepper1 Tbs. cayenne pepper4 Tbs. Hungarian paprika2 Tbs. ground sage
May 17, 201411 yr Dry rub as well, never had one come out dry for a large one if I don't f' the temp. No way would I cut a roast smaller for the Egg especially since I think its 2x 10lb units.What if its one 20 would you cut it in two?
May 17, 201411 yr Which is the one I use. I really rubbed it in this time. Maybe I should do 2 rubs ins.Many times I throw the pork on right around the beginning. This time I let the egg go through its initial "smoke" right as it ended I threw a good amount of apple wood chips all over and immediately out the pork on for smoke.
May 17, 201411 yr First step in smoking a ham or pork butt is to soak in brine for at least 24 hrs. Season then add flavoring. Down here we prefer our pork on the sweet side.
May 17, 201411 yr I considered more brown sugar this time but didn't.I need to figure out one variable to change for this next cook if I have 2 chunks.
May 17, 201411 yr I can't recall the book. But it's the best damn meat book ever. It's like "5010 meats" or something like that. The guy owns a butchery that makes some of the best smoked meats ever.
May 17, 201411 yr Your rub recipe is highly similar to the naked whiz recipe.... Same damn one. I love it.
May 17, 201411 yr A single 20 if I had time to cook I'd keep at 20. If not, maybe cut to 2ish 10s with a temp probe in each. Run at 215*+/- 10* till mid plateau then rub up to 275* to finish, pull and enjoy. Should be just under 2hrs/lb on the stuff I get. If no hurry on time, keep at low temp.
May 17, 201411 yr Keep the egg locked down tight for low cooks, I keep my top wheel damn near closed and it works well.
May 17, 201411 yr The more time goes on the more I realize it is time to move into a bigger place. I have too much damn shit.J
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