michael.thro

I volunteered to supply the meat for the 4th of July. I was thinking about a pork butt and some ribs. I have an Char Griller Akorn and I thought i read on here about people doing a butt over ribs with the extender rack, but can't seem to find anything. Has anyone done this? Is there a better way? Thanks!

Hey All, I just picked up a prime 13lb full packer at Costco. I'm planning on making it for Sunday afternoon. I also picked up a TTT to help with overnight temp regulation. My thought is to cook at roughly 250, trim, and season with salt and pepper a la Franklin. Then when the stall hits I plan to wrap in butcher paper and take it off at 200 or so. I'll also have a water pan in the Akorn. Am I missing anything? Any advice? The price was very reasonable on the brisket so I won't feel too bad if I torch it, but I really want this to work out. Any thoughts are appreciated!

Thanks guys! I really appreciate the advice. Saturday morning it is!

Hi All, this is my first post, but not my first time reading all the great advice on here. Here's my dilemma: I bought a pack of butts from Costco--roughly 13lbs so two 6.5lb roasts. I have family coming Saturday and expecting to eat sometime Saturday evening--approximately 4-6pm. That is flexible. It seems too risky to start the cook Saturday morning, but I fear that if I put them on Friday night, the smaller sized roasts will cook quicker and possible dry out before the target dinner time. Should I buy a bigger roast and start it Friday night? Or suck it up and put the two smaller ones on in the wee hours like 1am? I'm planning/hoping for 225 and giving myself a 2 hours/lb of a cook time. Any thoughts or advice is greatly appreciated.