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  1. I had some difficulty finding a pork butt. I stumbled upon some de-boned half pork butts at Aldi so I bought two. Each were roughly 5-6 pounds. I seasoned them with just salt and pepper. Typical lump charcoal set up in my Akorn, added five hickory chunks, heat deflector and then let it do its thing. The temp held about 230-235. It was interesting not to encounter a stall, they keep cooking straight through to 197 when I checked and found them perfectly done. I wrapped them in thick foil for an hour and let them rest. I gave one of the halves to some friends/neighbors who said it was the best I've yet to make. We kept the other and had a "traditional" pulled pork dinner last night and made the leftovers into tacos this evening. I made some coleslaw and Carolina vinegar based sauce to go with everything. It was all delicious. I think I'll keep it grabbing the de-boned halves so long as I can find them. For the coleslaw 4 teaspoons vinegar ¼ cup sugar ¼ teaspoon dry mustard ¼ teaspoon salt 1 cup mayonnaise 2 bags (14 oz bags) fine shredded cabbage (slaw mix) Ingredients for Carolina bbq sauce 2 cups apple cider vinegar 2 tablespoons dark brown sugar ½ cup ketchup ½ tsp cayenne pepper (I usually add more as my wife like's it spicy) 1 teaspoon of red pepper flakes 1 teaspoon of ground pepper 1 teaspoon salt
  2. I ended up marinating it for 24 hours and did a reverse sear and cooked it medium. Cut across the grain and it turned pretty great for meat that cost 2 something a pound. Thanks for the replies
  3. That's what I was afraid of, I think I'll cook it like a steak.
  4. I guess my biggest question is should I even try to cook it to that temp (200ish) or keep it at a medium? I want to recreate a pot roast type meal, but via my Akorn. I plan to do this tomorrow and will post result after.
  5. Bought a London Broil (top round) that was on sale. I want to smoke it like a brisket, until until it hits 200/205. Every thing I am seeing seems to suggest cooking a London Broil like a try-tip, until 135ish. Any recommendation on "long cooking" a London Broil? My plan is to season with salt, pepper, garlic powder, and a little Italian seasoning. Cook on indirect heat of about 225. I plan to have a pan with some broth, onions, potatoes, and carrots under the London Broil. Any thoughts, suggestions, or recommendations would be appreciated. Thanks and be well!
  6. After asking for some tips I smoked a boneless leg of lamb. I bought a 4 1/2 pound leg of lamb from Costco. The night before the smoke I made small cuts through out and placed garlic slices (about 25 or so) in the cuts. I seasoned with some black pepper and seasoned salt, olive oil, and fresh rosemary. In the morning I put the lamb in the Akorn with a cook temp of 225, with indirect heat, and some water in a drip pan. I used applewood and hickory along with traditional bricks. When the lamb hit 165F internal I doubled wrapped it in thick foil and put it back on the grill. I raised the cook temp up to 250. I took the lamb off when it was hitting about 200 and tender to poke. Let it rest in the foil for an hour and then pulled. I made two sauces; one was an "Australian" lamb sauce I found and the second was an "Irish" gravy that I always make with the drippings. My family and our guests loved the lamb. It came out great. The Australian lamb sauce was not too bad, but the gravy was the star. The recipe for the Australian lamb sauce 2 cups water 1/2 cup Lea & Perrins Worcestershire 1/2 cup apple cider vinegar 1/2 teaspoon pepper 7 tablespoons brown sugar 1/4 teaspoon allspice 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon kosher salt 1 1/4 teaspoons fresh lemon juice simmer for about 10 minutes then let cool. For the Irish gravy I pour the drippings from the pan through a sieve into a sauce pan, add about ¾ pint red wine. I add some balsamic vinegar and then a lamb stock cube and dissolve. The I add some seasoning: a little cayenne pepper and a few splashes of tabasco, maybe some dried rosemary and stir regularly over medium heat. I add small can of tomato sauce (have also used paste when it was all I had) and turn the heat down to medium low. Stir and let reduce. When I think it is thick enough then I add some sour cream to taste, a couple of dollops. Sometimes I may add one tablespoon of cornstarch. Whenever I make this gravy everyone crushes it. I make sure to make lots of mashed potatoes just for the gravy. Anyways, thanks to folk who offered some tips to my post a week or so ago.
  7. Thank you all for the tips and ideas. What has been your hour per pound while cooking these? I'm trying to gauge when to put on a five pound leg and am thinking it will be roughly 1 for 1. I'll post an update of how it turned out and some photos this weekend.
  8. Bigzamboni. Thanks for the tip on the temp. I hear ya on the shoulder, the problem is I'm working with what I can find at Costco, which is bone-less leg. Also, what we had that prompted this was fall apart/"pulled" leg. But if I do find shoulder I'll work with it. I want to try to a few attempts with not so expensive meats before I hit the local butcher up.
  9. I've done a boneless leg of lamb to an internal temp of 135/140 quite a few times. My wife and I had some leg of lamb in Ireland that fell apart and was pretty amazing. I was thinking to try and replicate this by smoking it like brisket or pork butt. My thought is to go low and slow at 225-250 until an internal temp of roughly 195 or when it is easy to prod. Does this make sense? any tips, thoughts, or suggestions? Much appreciated.
  10. After nearly a two hour stall at 165 I wrapped it tight in thick foil. about two hours later hit was hitting 195 and tender when I prodded it with a hand held thermometer. Took it off at let it rest for about 30 minutes (I was running out of time). Long story short it came out near perfect and even the toughest BBQ critics in attendance had great things to say. I may a Carolina vinegar "sauce" that wasn't;t really used as the flavor from the rub and smoke were on point. Great smoke flavor, still very moist and super tender. Thanks all for the help! First image was just before I wrapped it, second after the rest, and finally after a rough pull
  11. Stall! That's the word I was looking for. Good call on checking the bark. This is my first pork butt, but with brisket I have had to check the bark to see what would be best. If/when you wrap the pork do you either (any) of you put a little liquid (cider vinegar and apple juice) or would you just warp it? Thanks again!
  12. I have a 9 pound butt in my Akorn. (By the way Wegman's in central Va currently have them for $1.19 a pound). I put it in this morning at 6am. The temp has been pretty steady around 225. I read the pinned post on cooking a butt; however one thing the post didn't address was if I should wrap the butt in foil around the 160 mark and place it back on the smoker until the 195-200 mark. I've done the method of wrapping a brisket up at the 160ish mark then putting it back on to get past the plateau it it has turned out great. Should I do the same for this pork butt? Is there a similar plateau with pork around the 160 mark? Thanks advance!
  13. Thanks for the help. I would say some of the bites (not all) are "cooked but a little tough to come off" while others "normal". Thanks for the tips, I'll leave them on a little longer, closer to 200.
  14. Greetings, My family loves fall-off-the-bone chicken wings and would rather have them than crispy wings. I'm pasting below what I've been doing. Though the wings come out tasty they don't fall off the bone. Do I need to cook the wings longer and reach a higher temp (like a brisket)? Thanks for the help! What I have been doing: 1. Get temp to about 225F. Add wood chips 2. Put wings on over direct heat on for about 20-30 minutes with lid down 3. After 20-30 minutes, increase heat to about 350F, cooking for another 15 minutes 4. Open lid and sauce up the wings. Close lid. Cook for 5-10 more minutes. The temps usually are in the 165-170 range at this point. The attached pic has been the final product. Again, they taste great, but I'm trying to get the fall-off-the-bone bite. Again, thanks for any help
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