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J-dub last won the day on August 1 2014

J-dub had the most liked content!

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  • Interests
    Golfing, Kayaking, BBQing, Hanging w/ the fam!

J-dub's Achievements

  1. Sent from my SM-G900P using Tapatalk
  2. 250°-275°Sent from my SM-G900P using Tapatalk
  3. Love my Akorn!! 6.5 hours later, done! Got to 200°, probed like butter. Foiled and resting in cooler. Can wait to cut into this baby! Sent from my SM-G900P using Tapatalk
  4. Kosher salt / coarse black pepper / coffee grounds. So tasty! Sent from my SM-G900P using Tapatalk
  5. 7:30 AM, Saturday morn of a long holiday weekend, and smoke is on! It's going to be a good one! Happy 4th everyone, stay safe! Sent from my SM-G900P using Tapatalk
  6. J-dub

    Happy Holidays

    ...and to you, Bosco!
  7. Thanks so much. Yeah, I was thinking an olive oil rub with salt/pepper/Rosemary might be good. That Peach sounds very interesting though!
  8. Thanks Bosco. I haven't seen a Peach rub before. Where do you generally find that? Appreciate it.
  9. My wife has talked me into smoking a Turkey to go along with her ham she is doing for Christmas dinner. I am going to spatchcock the bird. 1) Does anyone have a good rub (wet or dry) they prefer on Turkey? 2) What is a good cooking temp range and a good IT to shoot for? Thanks in advance for any help.... And Merry Christmas to all! J-dub
  10. I'm hoping. Last time I did about the same size, they only took about 8.5 hours.
  11. Good (early) morning to everyone. I hope everyone has a wonderful, relaxing, safe holiday weekend with friends and family. Well, just fired up the Akorn and have 2 ten lb. picnics on @ 5:30 am, for a get together later today. Filled up with lump and 3 Apple wood chunks. Settling in at 235-240°. Hoping for some wonderful pulled deliciousness later this afternoon! Be safe. Grill on! :
  12. Thanks Derhusker. That is good info. I had heard something about using coolers, but wasn't exactly sure. I guess you can do the same thing with whatever meat you're cooking. Appreciate it.
  13. Need some input from you experienced 'Qers' on here. Let's say you're going to have a party on a Saturday eve and you want some wonderful BBQ to feed your guests. You obviously want it to be as fresh, moist and delicious as possible. You know it's going to be next to impossible to time your cook to be ready to serve at the appointed time, so you get up at 'O-dark-early' and put on a couple of shoulders expecting them to cook for 6-8 hours. They come off and rest by 2 pm, but you're not planning to serve until 6 PM. Here's the question: What is the best way to 'hold' so it doesn't get dry? I would think you would not pull it until you are closer to serving time...but do you hold it in your oven on 170 or so, until the time to serve?? Same question for Brisket or Ribs too. Thanks for any insight. J-dub
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