Hello from Detroit, MI

Discussion in 'Roll Call' started by chetjennings, Sep 4, 2014.

  1. 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?
  2. Hello and good evening from East Texas, welcome to the forum. Lots of great information and real good people here.   

    You really have to be careful with Mesquite, mix it with oak  about 1/3 mesquite and 2/3 oak. Also make sure your wood is seasoned 

    Next time try hickory, pecan or oak

    Gary S
    chetjennings likes this.
  3. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Welcome to the forum from Lansing ChetJennings.  And what a great forum it is to learn the art of smoking everything.

    We have a Michigan group here.  http://www.smokingmeatforums.com/groups/show/27/michigan-members-group   

    If you get a chance check it out and please join if you have not done so yet.

    We have a yearly get together and I hope you can make it next year.  We also have occasional cheese smokes here or there so if you can join in please do.

    It’s always nice to see another Michigander here.

  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  5. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.


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