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  1. 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.
  2. 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.
  3. 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).
  4. I'm in RVa and they have it Wegman's. It was on sale so I thought I'd give it try. My friend from fresno makes it all the time, he even gave me some Pappy's seasoning to use on it (what a lot folk use back in the Fresno area). I'm sure if I searched hard enough I could find some oak, but Wegman's, and Kroger didn't have any. I'll try elsewhere another day. I think I'll try a bit of both as suggested above. Thanks!
  5. I'm planning to reverse sear a 2.5 pound tri-tip tomorrow. I read that oak is the preferred (if not the "authentic" choice) wood to use. I wasn't able to find any at the store today so I was thinking to either add apple or mesquite, both of which I already have. Which of the two would you recommend? I'm leaning mesquite. These would be a few chunks, not the main source of heat. Thanks for your time advice.
  6. Thanks for the great guide. If I'm going indirect heat with the stone deflector, should I still spatchcock the turkey? Does spatchcocking the turkey add more smoke flavor than not? Thanks!
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