Megawhatt
Well-known member
- Joined
- Jun 6, 2013
- Location
- Aberdeen...
Had an interesting first long cook with my Akorn. This would be only the 2nd cook I've ever done with charcoal the first being a hot and fast round of burgers. Saturday night I took the butt out of the fridge and put some mustard on it and some rub. Mustard must of been too runny cause when I flipped it over seemed like all the rub came off when I turned it over again and it seemed really wet. Nevertheless I got it rubbed and wrapped in plastic and put it back in the fridge overnight.
Got up at 6 am to get the grill fired up and an overnight storm was just finishing up so it was 6:30 before I got out to the akorn. Piled the lump in a volcano form and dropped a starter cube in the middle and got it going. Put on the weber rack, pizza pan diffuser, drip pan, and grill rack and closed it up. I planned to cook at about 250 so when i got it there I figured it was stable so i put the meat on. Shortly after temps started dropping and I could tell the fire was out. I then found out its not fun to remove all of the racks and meat to get back to the lump and light it up again. I started it up again and I was worried about the meat sitting out so I put it right back on again while the grill was warming up so I knew it was going to get lots of that initial smoke. Oh well this was my first time so I was prepared to ruin the meat haha.
Was able to keep the temps between 240 to 260 for most of the day. At one point my Maverick (which I watched like a hawk cause I was paranoid) went from 250 to 210 so I freaked out. Grill seemed fine and the temp slowly went back up to 250 so it must of been a communication glitch with the Maverick.
About 9 hours into the cook I was sitting around 175 internal temp and I wanted it done quicker so I raised up to 300 to speed it up. When the temp reached 195 I went out and moved the probe around to different spots. Right on the top of the meat it was kinda tough and was only reading 183 so I closed the lid and let it go some more. Finally when it was ready I took it off wrapped in foil and towels and into a cooler it went. While it was resting I whipped up some macaroni and cheese which I found on the mancavemeals site and put them on the akorn. In the end it all came out awesome and it was the best pulled pork I have ever had in my life. Here are the pics to enjoy.
Right after rubbing is done
Wrapped and ready for the fridge
Starting out on the Akorn
It's finally done!!
And beer is gone :sad:
Pulled very nice and easy
Ready to eat along with the mac n cheese
Everyone was happy
Got up at 6 am to get the grill fired up and an overnight storm was just finishing up so it was 6:30 before I got out to the akorn. Piled the lump in a volcano form and dropped a starter cube in the middle and got it going. Put on the weber rack, pizza pan diffuser, drip pan, and grill rack and closed it up. I planned to cook at about 250 so when i got it there I figured it was stable so i put the meat on. Shortly after temps started dropping and I could tell the fire was out. I then found out its not fun to remove all of the racks and meat to get back to the lump and light it up again. I started it up again and I was worried about the meat sitting out so I put it right back on again while the grill was warming up so I knew it was going to get lots of that initial smoke. Oh well this was my first time so I was prepared to ruin the meat haha.
Was able to keep the temps between 240 to 260 for most of the day. At one point my Maverick (which I watched like a hawk cause I was paranoid) went from 250 to 210 so I freaked out. Grill seemed fine and the temp slowly went back up to 250 so it must of been a communication glitch with the Maverick.
About 9 hours into the cook I was sitting around 175 internal temp and I wanted it done quicker so I raised up to 300 to speed it up. When the temp reached 195 I went out and moved the probe around to different spots. Right on the top of the meat it was kinda tough and was only reading 183 so I closed the lid and let it go some more. Finally when it was ready I took it off wrapped in foil and towels and into a cooler it went. While it was resting I whipped up some macaroni and cheese which I found on the mancavemeals site and put them on the akorn. In the end it all came out awesome and it was the best pulled pork I have ever had in my life. Here are the pics to enjoy.
Right after rubbing is done
Wrapped and ready for the fridge
Starting out on the Akorn
It's finally done!!
And beer is gone :sad:
Pulled very nice and easy
Ready to eat along with the mac n cheese
Everyone was happy
