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  1. dj mishima

    Brine or not to brine whole chickens

    Well, I guess I'll find out soon. It's marinating right now in some guajillo adobe overnight. No (additional?) brine. I suspect that the chicken broth is, at the least, an additive to increase selling weight. I figured I would play it safe. I would hate to have an overly salty finished...
  2. dj mishima

    Brine or not to brine whole chickens

    I just picked up a fryer chicken on sale today. It doesn't say that it is enhanced. But, the ingredients list chicken broth and salt. So, it should be safe to assume that it's been brined?
  3. dj mishima

    First Pork Shoulder

    It's hard to say since I had not done one previously. But, I will continue to do it that way in the future. The first time, I wasn't sure which way to cut it because I wasn't sure exactly how the bone was oriented in the meat. So, I cut against the grain. I ended up not butterflying it very...
  4. dj mishima

    First Pork Shoulder

    I've been slow to post this, it was last week's cook... It took me a while to get around to doing pulled pork, as I am more of a beef guy. But, pork butt was on sale for $.99 per pound. I figured I would give it a shot . I decided to to split it like tallbm in this post...
  5. dj mishima

    JJ Finishing Sauce?

    Thanks again amigos!
  6. dj mishima

    JJ Finishing Sauce?

    Thanks, Al. Good to know!
  7. dj mishima

    JJ Finishing Sauce?

    I'm planning to smoke a pork shoulder for the first time tomorrow with the intent to vacuum seal and freeze the leftovers. I also plan to make some of that famous JJ Finishing Sauce to go with it. I've been reading that it is not a good practice to mix the sauce with the pulled pork before it...
  8. dj mishima

    Where to put AMNPS?

    When I got a newer MES, I also ran into that problem. I've just been using the bottom rack spot over the empty water pan.
  9. dj mishima

    Butcher paper question

    I've wrapped chuck roasts in parchment paper. It seems to work alright. I also didn't have any butcher paper(and still don't.)
  10. dj mishima

    COWBOY CANDY aka (SWEET-HOT JALAPENOS )

    I like to cold smoke the jalapenos first. They turn out great!
  11. dj mishima

    Food Saver Pulled Beef

    Thanks for advice everyone!
  12. dj mishima

    Food Saver Pulled Beef

    Sorry if I am unclear about what you mean. You are putting paper towel in the bag with the meat to seal? Like a barrier between the meat and the seal point?
  13. dj mishima

    Food Saver Pulled Beef

    I am still new at using my vacuum sealer. I saw an article regarding tips on here. They recommended that you partially freeze softer foods like pulled pork before you seal. Is this a common practice? I have some chuck roasts in the smoker now. So, I'm wondering what y'all do when you seal...
  14. dj mishima

    Sponsored 50% Coupon for Inkbird New Released bbq Thermometer with 6 probes--$25

    Are you still sending codes?
  15. dj mishima

    Pit cooked Gyro

    Looks great! I love a good gyro.
  16. dj mishima

    Giveaway for Inkbird WIFI Sous Vide

    I'm interested. Thanks for the chance!
  17. dj mishima

    Gyro-Like Pulled Lamb

    Looks awesome!
  18. dj mishima

    2018 FATTY CONTEST is in the books

    Nice. I'll try to make it this year if I'm welcome.
  19. dj mishima

    2018 FATTY CONTEST is in the books

    Any plans for this year ? I've missed the MI events in the past and have been kicking myself for it. I'm getting back into smoking so, I'm interested in seeing if the MI group is still active.
  20. dj mishima

    First Vacuum Sealed Pulled Beef From Chuck

    It's a bit more expensive around here. But not by much. $3.49/lb sale price is usually as low as I've seen it. It sure beats deli meat prices and tastes much better.
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