Welcome to the IHoP v.2

[Impious 1,476]

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.

[topgun 262]

 

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.  

[lithium 358]

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.

[MKader17 332]

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.

[MKader17 332]

In laws (mom and sister) have been in this week. There's been a lot of wine drinking this week.

[dem beats 1,223]

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.

Me And Phil Michelson(sp). Well, at least I'll be helping to make his Porsche payments.

[dem beats 1,223]

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.

[MKader17 332]

What do you mean by thicker crust? I do a dry rub always, but the rub gets really dark by the end.

[///M5 2,833]

You had temperature surfing. Rode the wave the wrong way too. Heat KILLS

[topgun 262]

No foil, low heat, long time.  

[dem beats 1,223]

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.

[topgun 262]

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.  

[topgun 262]

 

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 sugar

2 Tbs. ground cumin seed

2 Tbs. chili powder 

2 Tbs. cracked black pepper

1 Tbs. cayenne pepper

4 Tbs. Hungarian paprika

2 Tbs. ground sage

[MKader17 332]

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?

[MKader17 332]

Your rub recipe is highly similar to the naked whiz recipe....

[MKader17 332]

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.

[Quentin Jarrell 671]

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.

[MKader17 332]

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.

[Quentin Jarrell 671]

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.

[Tirefryr 1,742]

Sugar is down to 219!

[dem beats 1,223]

Sugar is down to 219!

Do some pushups or something! Shitballs that's crazy high.

[topgun 262]

Your rub recipe is highly similar to the naked whiz recipe....

 

 

Same damn one.  I love it.  

[topgun 262]

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.  

[topgun 262]

Keep the egg locked down tight for low cooks, I keep my top wheel damn near closed and it works well.  

[Godsmack 361]

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