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Old 02-01-2019, 08:44 AM   #1
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Default Brisket Cook

I cooked a brisket on my Akorn last week. It was great!!!! I used my wet rub/marinade and let it sit all bay and the cooked overnight at 225* over lump charcoal and apple wood chunks, I did a non traditional separation of the point and flat sections to be able to get it in the Akorn. I placed the point on the extender rack over the flat.Here are some pics.















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Old 02-01-2019, 09:43 AM   #2
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Looks great! I havent mastered the brisket yet.
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Old 02-01-2019, 10:03 AM   #3
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Originally Posted by capt.joe View Post
Looks great! I havent mastered the brisket yet.
Give it a go. Control the heat and get it to at least 195* internal but also that the meat probes soft as warm butter. Slice across the grain. Every brisket is different so it may need to get higher internal.
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Old 02-01-2019, 10:18 AM   #4
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looks great. i still smoke on a traditional fire pit smoker and some how have lost my touch. last few briskets have been chewy. sooo that really looks good to me.
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Old 02-02-2019, 08:09 AM   #5
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Briskets are tough, fer slicing like OP said 195 internal....I like 205 fer shredding to make samwhiches!!!!

Looks great Paymaster
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