eap0510
05-27-2013, 08:48 AM
I just recently bought a Maverick 732 and decided to try my hand at an over night cook using my Akorn.
I injected the butt and rubbed it down around 3:30 PM yesterday.
Here is the 10lb 6.8oz butt all rubbed up. Used a combination of several different commercial rubs along wtih my basic rub.
http://i1213.photobucket.com/albums/cc463/eap0510/rubbedampinjected1.jpg (http://s1213.photobucket.com/user/eap0510/media/rubbedampinjected1.jpg.html)
A close up of the rub layering.
http://i1213.photobucket.com/albums/cc463/eap0510/rubbedampinjected2.jpg (http://s1213.photobucket.com/user/eap0510/media/rubbedampinjected2.jpg.html)
After applying my injection and different rubs I wrapped the butt up and placed in the refrigerator until midnight when I placed it on the Akorn. I set my 732 to a low temp of 215 and the high at 235. I was shooting for a target temp of 225. For those wounder I placed the butt fat cap down for this cook.
The Akorn did great all night. I only had to get up twice once at 3:00 AM due to a low temp of 214 and again at 5:00 AM due to a high temp of 236.
Here is the butt just before I wrapped it around 7:00 AM this morning. The internal temperature was at 170 when I wrapped it. The internal temperature alarm is what woke me up. The 732 was a great investment and I would recommend to anyone that is looking for a pit/meat thermometer.
http://i1213.photobucket.com/albums/cc463/eap0510/readyforwrapping3.jpg (http://s1213.photobucket.com/user/eap0510/media/readyforwrapping3.jpg.html)
Here is a good close up of the bark that has formed.
Looking pretty good if I do say so myself :mrgreen:
http://i1213.photobucket.com/albums/cc463/eap0510/readyforwrapping2.jpg (http://s1213.photobucket.com/user/eap0510/media/readyforwrapping2.jpg.html)
I will update as the cook continues.
As of right now (9:45 AM) the pit is still chugging along nicely at 227 with an internal temperature of 178.
-Eric
I injected the butt and rubbed it down around 3:30 PM yesterday.
Here is the 10lb 6.8oz butt all rubbed up. Used a combination of several different commercial rubs along wtih my basic rub.
http://i1213.photobucket.com/albums/cc463/eap0510/rubbedampinjected1.jpg (http://s1213.photobucket.com/user/eap0510/media/rubbedampinjected1.jpg.html)
A close up of the rub layering.
http://i1213.photobucket.com/albums/cc463/eap0510/rubbedampinjected2.jpg (http://s1213.photobucket.com/user/eap0510/media/rubbedampinjected2.jpg.html)
After applying my injection and different rubs I wrapped the butt up and placed in the refrigerator until midnight when I placed it on the Akorn. I set my 732 to a low temp of 215 and the high at 235. I was shooting for a target temp of 225. For those wounder I placed the butt fat cap down for this cook.
The Akorn did great all night. I only had to get up twice once at 3:00 AM due to a low temp of 214 and again at 5:00 AM due to a high temp of 236.
Here is the butt just before I wrapped it around 7:00 AM this morning. The internal temperature was at 170 when I wrapped it. The internal temperature alarm is what woke me up. The 732 was a great investment and I would recommend to anyone that is looking for a pit/meat thermometer.
http://i1213.photobucket.com/albums/cc463/eap0510/readyforwrapping3.jpg (http://s1213.photobucket.com/user/eap0510/media/readyforwrapping3.jpg.html)
Here is a good close up of the bark that has formed.
Looking pretty good if I do say so myself :mrgreen:
http://i1213.photobucket.com/albums/cc463/eap0510/readyforwrapping2.jpg (http://s1213.photobucket.com/user/eap0510/media/readyforwrapping2.jpg.html)
I will update as the cook continues.
As of right now (9:45 AM) the pit is still chugging along nicely at 227 with an internal temperature of 178.
-Eric