Jump to content

Small butt/good butt


Recommended Posts

Got the Akorn yesterday, and seasoned last night. Didn't have a smokin' stone with it, but couldn't wait -- not with a boston butt in the fridge, certainly.

 

Was just a small cut -- 3.6 lbs is all -- so was worried about it maybe drying out. I think it did a touch, but nothing that can't be corrected with better temperature control, I think. I had it pretty steady between 250 and 270, but it did sneak up to 300 a few times on me. Was a bit windy, so wondered if that was impacting it at all.

 

Without the stone, I put a metal pizza pan there and then a stoneware casserole dish on top. It seemed to do the trick. Used a few small foil packets with some apple chips. I may add some cherry next time, maybe, or some peach. Could definitely taste the smoke and at a good level ... just think the flavor could tweak a bit.

 

I have much to learn, but I'm OK giving myself a B+ on this one.

 

 

IMG_1491.jpg

IMG_1492.jpg

IMG_1493.jpg

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...