I recently visited Austin, TX for the second time for work and after visiting a few great BBQ joints (notably Live Oak) I knew I had to learn to do BBQ proper at home. I just purchased a Char Griller Akorn kamado style cooker and am hooked. The first few cooks I had a hard time controlling the fire; I would either snuff it out or get into the near 300 range. I smoked a pork loin that I had in the freezer first using Mesquite which came out smoky but tasty. Then I attempted a rack of ribs with Mesquite which tasted great but no bark and not quite as tender as I'd like.
After a couple of cooks and a few more fire control only runs I decided to dive in and do a full packer brisket and pork butt, still using the mesquite (since I still had some left). I decided to go the hot and fast method. Let her rip at 225 for the first hour and both the 9 lb (trimmed) brisket and 4 lb pork butt were already near 140 internal temp!?!? I was using a Maverick controller on the grill and in the brisket so I am really confused as to how the meat came to temp so quick. It slowed down after this and the pork ended up being pulled at about 4.5 hours and the brisket at about 6 hours. I FTC'd both until our guests arrived. The pork was fabulous, but a bit harsh on smoke but know one seemed to really mind. The brisket was mostly nice and tender, no smoke ring, and a bit of harsh smokiness to it as well. Overall it came out fairly good and all were pleased but I realize I have a lot to learn with the brisket at least.
Looking forward to learning from everyone here. I'm going to smoke a 12 lb pork butt tonight again to bring up north for hunting camp detail work weekend. I am going to buy some apple and hickory to use as I have had enough of the mesquite. I'm going to smoke at 250 the whole time, FTC for two hours, then pull and wrap up to sauce and reheat the next day. Sound like a plan?
After a couple of cooks and a few more fire control only runs I decided to dive in and do a full packer brisket and pork butt, still using the mesquite (since I still had some left). I decided to go the hot and fast method. Let her rip at 225 for the first hour and both the 9 lb (trimmed) brisket and 4 lb pork butt were already near 140 internal temp!?!? I was using a Maverick controller on the grill and in the brisket so I am really confused as to how the meat came to temp so quick. It slowed down after this and the pork ended up being pulled at about 4.5 hours and the brisket at about 6 hours. I FTC'd both until our guests arrived. The pork was fabulous, but a bit harsh on smoke but know one seemed to really mind. The brisket was mostly nice and tender, no smoke ring, and a bit of harsh smokiness to it as well. Overall it came out fairly good and all were pleased but I realize I have a lot to learn with the brisket at least.
Looking forward to learning from everyone here. I'm going to smoke a 12 lb pork butt tonight again to bring up north for hunting camp detail work weekend. I am going to buy some apple and hickory to use as I have had enough of the mesquite. I'm going to smoke at 250 the whole time, FTC for two hours, then pull and wrap up to sauce and reheat the next day. Sound like a plan?
