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  1. IMG_2585.JPG

    IMG_2585.JPG

    • bigdlu75
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    • Album: First attempt at Spatchcock and PartyQ
  2. IMG_2584.JPG

    IMG_2584.JPG

    • bigdlu75
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    • Album: First attempt at Spatchcock and PartyQ
  3. IMG_2582.JPG

    IMG_2582.JPG

    • bigdlu75
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    • Album: First attempt at Spatchcock and PartyQ
  4. IMG_2580.JPG

    IMG_2580.JPG

    • bigdlu75
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    • Album: First attempt at Spatchcock and PartyQ
  5. bigdlu75

    Pork butts on the Akorn

    Thanks for documenting this. That's great that you can show a temp graph. So you said that at 215 you could live with that. I'm just curious, from your experience, if you're looking for 225 how close would you be to be satisfied, and how far does your akorn have to wander before you adjust. I...
  6. bigdlu75

    Smoker/Oven Hybrid on Ribs?

    So...I have a little issue. Ribs are trimmed and rubbed, and then I was informed I had to be somewhere for an hour right in the middle of the cook. I was thinking about smoking the first 3 hours, then wrapping and throwing in the oven for two hours during the stretch I am gone, and then...
  7. bigdlu75

    Help save me!-Pork Butt

    So for a picnic with quite a few guests scheduled for this weekend, my parents asked me to put on a BBQ in which we were going to do 4 racks of ribs and 2 Pork Butts. I was in charge of the ribs and mom was in charge of getting the pork Butts. We were going to go together to buy them, but mom...
  8. bigdlu75

    Who all has smoking plans this weekend? I do! I do!

    Here in Wisconsin the 4th means everyone heads to a lake somewhere. My dad and I have one goal for this weekend, and that's to have the smoker running for as many consecutive hours as possible. On Sunday we will be doing ribs. Personally I use the 3-2-1 method with foil and always had great...
  9. bigdlu75

    First Brisket-Looking for Feedback

    When I started the cook 195-200 was my goal. I proved the middle and when that got to 198 I checked temp on the point and front section of the flat. The temps were 208 and 209. I pulled, wrapped and let rest for 4 hours. I didn't have any issues with it falling apart, but as it was my first...
  10. bigdlu75

    Burnt Ends Madness

    That's really interesting thanks for the information. Pork Belly Burnt ends!?!? That sounds amazing. Will have to add that to the to-try list.
  11. bigdlu75

    First Brisket-Looking for Feedback

    Thanks for the suggestion, Randy. I'm assuming you are then in the fat side up Camp? Without trimming do you end up trimming a ton of fat away after the cook?
  12. bigdlu75

    Burnt Ends Madness

    Man those look tasty. Maybe it's my ignorance, but I always thought burnt ends were made from the point end of a brisket. What are the differences when making them with the chucks?
  13. bigdlu75

    First Brisket-Looking for Feedback

    Thanks everyone. Am I right to assume that next time I should base estimated cooking time off of the final weight and not off the the in-store purchase weight? I've done enough larger meats that I know the reality is that sometimes they have a mind of their own, and patience is the only real...
  14. bigdlu75

    Greetings from WI

    Welcome! Good to see more people from the Appleton area getting on the forum and just being passionate for BBQ.
  15. First Brisket-Looking for Feedback

    First Brisket-Looking for Feedback

    • bigdlu75
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  16. bigdlu75

    First Brisket-Looking for Feedback

    So I finally decided to take the plunge after a local grocery store, with typically good meat, had a huge sale on Brisket. I brought it home, trimmed it up, then rubbed it with a mixture of half cup salt, half cup pepper, 1/4 cup onion powder and 1/4 cup garlic powder (didn't use it all but that...
  17. IMG_2421.JPG

    IMG_2421.JPG

    • bigdlu75
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    • Album: First Brisket-Looking for Feedback
  18. IMG_2422.PNG

    IMG_2422.PNG

    • bigdlu75
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    • Album: First Brisket-Looking for Feedback
  19. bigdlu75

    The Mysterious Butt - aka my second attempt with Boston Butts

    I just did a butt last weekend. About the same size as yours. Based on previous cooks I started it the night before at about 200-225 in hopes that the timing would work perfectly for the next day's supper. My grate temps stayed perfect throughout the cook. Maybe the smoothest overnight I had...
  20. bigdlu75

    Akorn help

    What did you have the bottom and top vents set at? I have an Akron, and I've tried all sorts of ways to start and arrange the charcoal. Ultimately I've found that it shouldn't matter as long as you leave a little space on the grate for airflow, which you clearly did, and you control airflow...
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