Jump to content

Recommended Posts

Here's some more info. add added the pic to the post for people that can't see the album.


It was a 4 lbs. I injected a simple solution on Apple Cider Vinegar, Raw Sugar, Apple Juice, and Worcestershire sauce.

I let that sit for 9 hrs then added the rub, and let it sit again, this time over night.

( I basically fallowed the directions in The Kamado Smoker & Grill Cookbook" by Chris Grove.)


The Akorn with the Tip Tip Temp kept an even 240-250ºF for the full 7 hrs.

As you can see, if you look close, in the finished picture, I'm using a 15" cast iron skillet as my heat defuser/drip pan.  I filled that up with 4 cups apple juice and 4 cups water at the beginning of the cook.  (Not looking forward to cleaning that, maybe a high temp burn off is in order)


Meal came out good, but a tiny bit dry,  Next time I'll add more liquid halfway through the cook. Or does anyone have any suggestions on keeping a bit more moisture on the meat?


Over all the family loved it!  My wife is loving the fact that I've done all the cooking the past 3 nights. 2 on the Kamado!






Link to comment
Share on other sites

@NeroPrime you said it came out a little dry.  The only time I've had this happen with a pork butt is when I forgot to let it rest.  Just wanted to see if perhaps this could have been your issue as well.


I don't inject my pork butt, but I do wrap mine in foil and add apple juice after it's been cooking for a while (after internal temp gets to about 150 degrees), and I leave it wrapped until it's probe tender.  I don't believe that is necessary for a moist and tender pork butt though.

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.

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.


  • Similar Content

    • By Cranky1
      So I finally got to try out the new Akorn, that has been sitting on the deck for the last 3 weeks ( I know, I know). Started off with a rack of ribs. Read a lot of posts, here, there and everywhere to determine the best cook method. Went with 1.5 hrs on the grill uncovered, about 40 mins wrapped in foil with a little apple juice and a final 15 mins uncovered with a coat of Sweet Baby Ray's Hickory and Brown Sugar for the sauce. Turned out not bad for a first attempt. The missus seemed to enjoy them. Time for some tweaking to make them ours!

    • By philpom
      they've been on for a bit, cruising at 215°f.  Going to finish each one differently but still debating the details.

    • By Kamado_Rich
      Ok so I started my first pork butt cook with a pit temp of 275.  It is a 8 pound bone in pork but.  After 2 hours the internal meat temp is already 124!?!  Is this normal?  I was thinking at 275 I was looking at about an hour a pound?  I backed the pit down to 250.  Should I be worried or am I over thinking this?
    • By Tarnation
      Prepped this little half butt for a work Halloween potluck last night, cooking it tonight.  Just a little teaser before I tucked in and put it to bed.

    • By Tarnation
      Here's my entry for October's PP challenge.  This is actually a double leftover.  I made sloppy joes using leftover pork smoked in my Akorn.  Since that's basically a pp sandwich that will not be my submission.  I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw.  It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.

  • Create New...