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NickM

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  • Gender
    Male
  • Location:
    Virginia
  • Grill
    Akorn

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  1. I saved the point from a brisket I did a few weeks ago. It's frozen now and I plan to defrost and turn it into burnt ends. The point is still whole and not yet cubed. What are your suggestions for making burnt ends? I was thinking to heat the left over point to 160, then dice, add a little rub (I only use salt and pepper when I make a brisket so some rub here from more flavor), then add my favorite sauce with a little extra brown sugar. Next, place back on the smoker and cook for an hour or so until the sauce begins to crystalize. Does this sound about right? Am I adding a step by not cubing the cold brisket, saucing it, and then smoking? I've spent a lot time and can't find much on the interwebs regarding making burnt ends from left overs. Thanks in advance.
  2. Probably should've asked sooner, but Mr. Bosco and others, would you recommend adding anything during the wrap? I'm doing the 3-2-1 method on an Akorn. I used your rub recipe exactly as is. I've seen videos suggest a spritz or adding dollops of butter et al during the wrap takes away from the final product, especially the bark. Thanks
  3. Sorry, life had me away for while. I appreciate all the insights and suggestions.
  4. The dutch oven is le creuset. We bought some "gentler" oven cleaner. The wife loved the chili, but I'm not longer allowed to use anything le creuset on the grill. I'll invest in a cheaper or used dutch oven at some point because the chili really was the best either of us have ever made.
  5. Decided to make some over the top chili. It came out great, however the smoke did a number to our dutch oven. My wife is not too happy. All the videos kept showing the cooks using an enameled cast iron dutch oven and their's looked nothing like how mine turned out. Lesson learned, I need to get a cheap one from Lidl or something similar. Anyways, besides scrubbing for hours, any tips to get the stains off without harming the enamel? Much appreciated!
  6. 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
  7. 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
  8. That's what I was afraid of, I think I'll cook it like a steak.
  9. 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.
  10. 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!
  11. 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.
  12. 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.
  13. 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.
  14. 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.
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