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Everything posted by michael.thro

  1. 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!
  2. 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!
  3. Thanks guys! I really appreciate the advice. Saturday morning it is!
  4. 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.
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