Little over 16hrs, and I think we’re done. Internal temps were 197-200deg, bone wanted to fall out. Wrapped and in the cooler until dinner. Will post pics, for better or for worse.
Spoiler Spoiler Spoiler Overall I’m giving myself a C on this cook. Flavor was the weakest aspect of this butt. Needed a much stronger smoke flavor and I really need to work on getting a better bark. Texture was spot on though (minus bark) so I’m glad I let it go to 200deg.
It was way more forgiving than I anticipated. If this is the worst I ever make on the smoker (it won’t be), I’ll be happy.
And I am by no means giving you the bad kind of shit BrickTamland , just the good kind of shit. The first thing I ever smoked turned into a meteorite.
Wrapped it for the last couple hours once it hit like 170. Running out of coals and had to head out to a meeting, so figured it was safest to just wrap it and let it ride as the grill cooled.
Only way to get a really good bark on butt is to cook it below 250 until done. Wrapping it at any point is definitely going to fuck up any kind of bark you might have had.
Butcher paper is nice if you're in a fucking hurry, but do not desire your bark to turn into mashed potatoes.
Looks good BrickTamland chop it up and add some vinegar sauce if it's a bit dry. I think I have a recipe in the OP. I'm doing 30# tomorrow for a car show. it's fun.
Akorn specific advice here. It's hard to get good smoke flow at low temps (225-250). With a pork butt, you can run 275 and get some decent smoke which results in a better bark. Also, even if you actually had a 225 cook for most of your run, 16 hours is crazy long for an 8lb'er. Might need to make sure your temps are accurate. Personal opinion, brisket is the only thing I baby on a cook these days. Everything else (all pork, beef ribs) gets 250-275 until done, poultry gets 300+ for crispy skin issues.
Agree with this. Did a pork butt (with plowboys as well) last weekend and ran it between 260-310 depending on when I checked it. (90% of the time it was between 275-290). Way more juicy than when I babied the fuck out of my early ones. Solid bark, not the best I’ve done, but a long week meant I half-assed it. The point? I’ve learned how my Akorn reacts to where I can fuck around and get a better product than when I started and was meticulous. I’ve used a primo and had worse results because I didn’t know the smoker and was less experienced. (Primo’s are awesome, adjusted quickly from first) Learn your smoker, develop a system (that can be flexible and adaptable) and listen to this thread and don’t be afraid to experiment. My first brisket was garbage and dry, but the burnt ends still got me all the compliments. If you give 1/2 a fuck,it will be better food than what a person normally eats and a load of fun.
Doing a 15 lb brisket tomorrow. I've got 6 hours of meetings during the work day. Pray for a steady fire. PS - NilesIrish I've got some brisket and some fresh bread (proofing now to bake Friday morning) in exchange for a canopy, a table, and anything else I'm forgetting for the Liverpool tailgate.
Let me know what time you are thinking. I'm wrapped up until 5:30. But, I can maybe flip some things. Table is easy, Generator is easy, sound is easy canopy is maybe an issue, ours got smoked last year in a wind storm. Have to go bust into the old man's house to see if he bought a new one.
I just got steaks ready and somehow, someway our charcoal bag is missing. Is there anything I can do without going to the store
These are what i prepared so not like I can just change and put them in a cast iron skillet https://www.weber.com/US/en/blog/gr...-with-prosciutto-goat-cheese/weber-30179.html
Another classic devine troll. No way he put that much prep into a meal to be cooked at 11:00 pm on a Wednesday. I see you working, bud. Open a room temp Coors Light for me.
My gf works late. I’m drunk and she doesn’t want to leave the house. Just gonna wrap the steaks in foil and cook tm
No bro, cast iron in the oven until near done then high heat on the stove top. Better than soup or whatever.
Put the controversy to bed with a simple pic of your prepped braciole with a Coors light next to it. No one will ever doubt you again.
Is $3.58/lb good for a Prime Brisket, because sam's has them for that right now in my area. Picked one up and will smoke it tonight/tomorrow.
So I pulled a devine and ran out of charcoal at 186. It has been on the smoker for 14 hours so I wrapped it and threw it in my oven at 225. Any reason I’m making a huge mistake? Logic made sense that it’s been smoked and now I just need to bring it to temp.