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Started By
Message
Showing off my new grill (Akorn) to some friends tom. - Lunch Time
Posted on 4/13/13 at 2:32 pm
Posted on 4/13/13 at 2:32 pm
got about 14 people coming over for some grilling and beer drinking and want to do a long cook on the new Akorn. thinking I want to limit the time to around 6/7 hours - brisket, butt, ribs, chicken? whats the go to for this?
also im assuming once this thing gets going, i have to leave the grill closed throughout the whole cook???
also im assuming once this thing gets going, i have to leave the grill closed throughout the whole cook???
This post was edited on 4/14/13 at 12:44 pm
6
Posted on 4/13/13 at 2:46 pm to CE Tiger
better pack some appetizers or the natives WILL get restless then be too drunk to appreciate the tastee of your slow cooked goodness 
Posted on 4/13/13 at 2:47 pm to CE Tiger
the thought of some smoked brisket makes my mouth water right now...that would be my choice...
Posted on 4/13/13 at 2:50 pm to CE Tiger
A butt or ribs is the easiest to not f*ck up
Posted on 4/13/13 at 2:52 pm to Tiger Ryno
quote:
natives WILL get restless
probably gonna start cooking at 6am then go back to sleep. hoping to have something done by 3ish
about how long should a brisket take?
This post was edited on 4/13/13 at 2:53 pm
Posted on 4/13/13 at 2:59 pm to CE Tiger
quote:
about how long should a brisket take?
It cracks me up when guys buy these fancy toys then have no idea how to use them but just looking to show it off.
Posted on 4/13/13 at 3:07 pm to CE Tiger
I usually cook a whole brisket 18 to 20 hours.
Posted on 4/13/13 at 3:08 pm to TorNation
Good brisket takes a long time. Butt or ribs or chicken are much easier. Ribs can be done to 3 to 4 hours. I think a butt can be done in 6 to 7 hours, chicken somewhere around 3 to 4 (my numbers may be off. I look on BBQ sites when im cooking)
Brisket, should cook anywhere from maybe 14 to 20 hours (may be off on the numbers), then you wrap the brisket put it in a cooler for up to four more hours to let the meat rest. If you wanted a brisket for late afternoon tomm you would start it tonight before you go to bed, cook all night, take it off around 12 tomm, and outin cooler till dinner time. It's the hardest meat to get right.
YouTube some videos or look up BBQ sites and you will find all you need.
Brisket, should cook anywhere from maybe 14 to 20 hours (may be off on the numbers), then you wrap the brisket put it in a cooler for up to four more hours to let the meat rest. If you wanted a brisket for late afternoon tomm you would start it tonight before you go to bed, cook all night, take it off around 12 tomm, and outin cooler till dinner time. It's the hardest meat to get right.
YouTube some videos or look up BBQ sites and you will find all you need.
This post was edited on 4/13/13 at 3:11 pm
Posted on 4/13/13 at 3:12 pm to CE Tiger
I don't think you'll have enough time for a butt. Ribs would probably be the best option (3-4 hrs or so)
Posted on 4/13/13 at 3:19 pm to TorNation
quote:
It cracks me up when guys buy these fancy toys then have no idea how to use them but just looking to show it off.
got to learn at some point
so at dorignacs and biggest brisket i see is 3lbs.... thinking that wont be enough to feed everyone
Posted on 4/13/13 at 3:39 pm to CE Tiger
I would do ribs or chicken. Let us know how it turns out. You will learn as you go, have fun, drink beer, slow cook.
Posted on 4/13/13 at 4:00 pm to Big_Al_316
Forget the dude talking trash about your new toy. Got to start somewhere.
Each person can eat between 1/2 to 1 pound of brisket plus sides. Smaller briskest cook faster also then the 18 to 20 hours.
If I were you I would slow cook some ribs 3 to four hours, and then crank up the heat closer to dinner time and do something kind of side that you grill like normal. I would do BBQ shrimp if it was me or BBQ chicken breast, or steaks. That's a good meal and your people will be happy. I would also roast some corn on the grill.
One other question you asked that didn't get answered. Try not to open your lid to much when your going. You loose some heat and can take a little bit longer to warm up. There is a term when BBQ "if your looking you ain't cookin". This means try not to look to much or your food will take forever on a long and slow cook. That's why guys use the temp probes that can be read outside of the grill as long as your temp is right there is no need to open the lid.
Each person can eat between 1/2 to 1 pound of brisket plus sides. Smaller briskest cook faster also then the 18 to 20 hours.
If I were you I would slow cook some ribs 3 to four hours, and then crank up the heat closer to dinner time and do something kind of side that you grill like normal. I would do BBQ shrimp if it was me or BBQ chicken breast, or steaks. That's a good meal and your people will be happy. I would also roast some corn on the grill.
One other question you asked that didn't get answered. Try not to open your lid to much when your going. You loose some heat and can take a little bit longer to warm up. There is a term when BBQ "if your looking you ain't cookin". This means try not to look to much or your food will take forever on a long and slow cook. That's why guys use the temp probes that can be read outside of the grill as long as your temp is right there is no need to open the lid.
This post was edited on 4/13/13 at 4:10 pm
Posted on 4/13/13 at 7:53 pm to PoppaD
I usually cook a pork butt @ 225-250 for 12-14 hours depending on size. Internal temp to around 195-200 degrees F. to make it easy to pull.
Posted on 4/13/13 at 8:22 pm to CE Tiger
Do a butt
Do you mean leave the lid closed or the vents/chimney?
Do you mean leave the lid closed or the vents/chimney?
Posted on 4/13/13 at 10:51 pm to GynoSandberg
alright got 2 - butts rubbed down and ready to go
will throw these on around midnight
also have some ribs to go with it - hoping i can get these on around 9 after wrapping the butts in aluminum foil and leaving them in the warmer
yikes didnt realize id be smoking during a storm
will throw these on around midnight
also have some ribs to go with it - hoping i can get these on around 9 after wrapping the butts in aluminum foil and leaving them in the warmer
yikes didnt realize id be smoking during a storm
This post was edited on 4/14/13 at 12:48 am
Posted on 4/14/13 at 2:00 am to CE Tiger
so made a rookie mistake and used too much charcoal. was worried about it burning out during the long cook. temperature hanging around 315 and i cant figure how to lower it
Posted on 4/14/13 at 6:32 am to CE Tiger
Open the lid for about 30 seconds and see what it drops to when you close it, the adjust your bottom and top vents to keep the temp lower
Posted on 4/14/13 at 7:32 am to CE Tiger
quote:
so made a rookie mistake and used too much charcoal. was worried about it burning out during the long cook. temperature hanging around 315 and i cant figure how to lower it
you didnt use too much charcoal. you just let it get too hot. when i do long cooks on my Egg I fill it up with as much charcoal as it will hold. that's the problem with these insulated grills. once they get hot it's not easy to cool 'em back down.
Posted on 4/14/13 at 7:36 am to gmrkr5
well this turned out to be a pretty big fail. didnt realize a fricking monsoon would be coming through and its made it kind of difficult. fell asleep and woke up to the butts on an unlit grill with internal temp at 180 and grill temp in the low 100s. guess ill leave them on and reheat the grill when i throw the ribs on. 
Posted on 4/14/13 at 7:42 am to CE Tiger
quote:
ell this turned out to be a pretty big fail. didnt realize a fricking monsoon would be coming through and its made it kind of difficult. fell asleep and woke up to the butts on an unlit grill with internal temp at 180 and grill temp in the low 100s. guess ill leave them on and reheat the grill when i throw the ribs on.
yea i imagine that didnt help. man 180, your almost there! i'd relight that thing now!
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