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  1. 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
  2. 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!
  3. 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!
  4. 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.
  5. 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
  6. I did everything as I said and it came out great. The fat made the difference. I couldn't get it sliced fast enough, everyone loved it
  7. I posted a few weeks ago about a flat I cooked that turned out less than memorable. I have 20+ coming for Easter tomorrow. The flat was a trail for tomorrow. From the tips I got on the last thread I went all in a bought a local farmed, grass fed, 11 pound point. You can see it from the photos (I was just about to salt it, hence a little salt there before I remembered to take a photo). I have since added the salt and rub. So here is my plan. I waking up at 530 with hopes of having this on my Akorn by 6:30. My plan is to smoke (with hickory and a little mesquite; these are the flavors we enjoy on beef), at 250 until it hits 150/155. I will use a stone/deflector and a pan with a cup of water. Once it hits 150/155 (after about 5 hours I assume because of the thickness) I will wrap it in foil, "Texas Crutch", and place it in the oven at 250 until it hits 190. at 190 I will begin to poke, prod, and wiggle to see if done. Why the oven? Cause I have a turkey breast I promised to smoke; this is easy and I've done it quite a few times with great success. Once the brisket seems "done" in the oven I will transfer it to the counter. I will open the foil up to allow some of the heat to escape, but wrap it so it sticks around 160 until ready to serve. I won't use a cooler as I'm thinking I'll be serving it within the hour of taking it from the oven. With all this being said, any holes I'm missing? Any tips, pointers, or advice? Again, your collective wisdom is greatly appreciated. Happy Easter, Passover, and ordinary Sunday to everyone. Nick
  8. Thank you all for the help. The corned beef I did was a point and I think I need to find that (and a fatty piece no less) next time as it seems much more forgiving. It seems I also need to test the brisket instead of relying on hitting 205. If I weren't to wrap the brisket in foil after it hits the plateau of 160, do I warp to let it rest?
  9. The main thing that comes to mind is fat; there was a healthy amount on the corned beef. I think I need to pick a brisket with a decent amount of fat on it
  10. I did a corned beef brisket two weeks and it came out perfect. I'm usually pretty critical of my cooking, but my corned beef was on point. I took the same method and applied it to a regular flat and it came out dry. If I may, let me tell you what I did and perhaps you can help with where I went wrong. I appreciate your help in advance. I had a 4.5 pound flat (from Wegmans). I salted it and added a rub (recipe found on amazingribs dot com) the night before. I set my Akron to 230 and put the brisket on. I had a heat deflector/stone in, and small tin with water. I added hickory and let it smoke till it hit 155. The cook temp never got above 240. Once the brisket hit 155 I placed it in thick foil, added a touch of water, and double wrapped it tight. I placed it back in the grill and the temp never got above 250. Kept it on till the temp hit 205. I then kept in the foil and let it rest of an hour. When I unwrapped it the bark was soggy or washed off, and there was a ton of liquid in the foil. I drained the liquid and let it sit for a few minutes then cut against the grain. The taste was fine (the rub was good and the smoke was there), but the meat was a bit dry. Any idea where I went wrong? I was pretty confident after my corned beef, but today's brisket (my first) was ok at best. Am I unrealistically thinking I can get close to pro quality in my backyard? Thanks again for any help and advice. The first photo was right when I put the brisket on. The next photo is after I unwrapped it, before I cut. The last photo is the final outcome, decent but not great.
  11. Thank you all, it was great. My novice skills impressed myself. One more question if I may. Can I apply the same method to a regular brisket? Season/rub well. Use heat deflector/stone. Set temp to 250. Cook until 150/160. Then wrap in foil with a little bit of liquid. Place back in the egg that is at 250 and go until about it register at 205? Let rest in foil for about an hour, slice and enjoy. Again, thank you all for comments, it helps.
  12. Did as I said. The temp crept up to 275 and 290 a few times, but I was able to get it back down. In the end, it was perfect. The fat on it was like candy. It was great. Thanks to those who offered support.
  13. So the family requested a more tender brisket style from the corned beef rather than a harder pastrami. This is my first time trying this and I want to make sure I have the general idea down. Advise, comments, and suggestions are appreciated. Right now I have a 4 pound corned beef from Costco in water to get rid of some of the salt. 1 water change per hour per pound. So, 4 hours in the water with a change every hour. Once I get that done, next is a good seasoning of primarily back pepper and coriander, plus other spices to taste. Tomorrow I'll get my Akron to 250, aided with some Hickory. Slow go the corned beef until the internal temp reaches 150. Double wrap the corned beef in tin foil and continue to cook until internal temp hits 205. A few questions: 1) I assume I'm using the heat deflector/cooking stone the whole time? 2) should I spray the corned beef with some water before I warp it in foil? 3) Does any of this sound "about right" or am I way off? Thanks for the time to help a newbie out.
  14. I went with just some mesquite and it came out amazing. Used kosher salt along with Pappy's to season it the night before. reversed seared it: 30 minutes at 250ish, flip and another 25 at 250ish. Removed it, let it rest a bit while I cranked the heat up to about 700. 1 minute each side. It was delicious, tender, and one of the best things I've grilled during the short few months I've owned my akorn (knock on wood, everything on there has been great).
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