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Old 07-23-2017, 08:25 PM   #1
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Default Weekend Cook

I did a pastrami for a friend Friday and then fired the Akorn up again Saturday to cook a brisket for us to eat today. I cooked the brisket at 275* with apple wood chunks and lump charcoal. I wanted to see how a 50* elevation above my usual cook temp would affect the time it took to smoke it. The brisket was 12 pounds and was done in 7 hours. Much quicker than 225* would have done it. When I removed the meat from the cooker, I bent it to fit my pan and almost separated the point from the flat right then.
I held it whole in the fridge to help keep it from drying out. I sliced the flat and warmed it in a slow cooker, and cut up the point section into cubes for burnt ends, today. I did corn on the Akorn as well.

















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Old 07-23-2017, 08:51 PM   #2
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Damn that looks awesome !!

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Old 07-23-2017, 09:18 PM   #3
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Dang, just Dang. Awesome


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Old 07-23-2017, 09:38 PM   #4
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Freakin Fantabulous!
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Old 07-23-2017, 10:02 PM   #5
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Wow!!! That looks good!!!
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Old 07-23-2017, 11:57 PM   #6
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M,mm. I can almost smell it. Looks like a real feast!
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Old 07-24-2017, 09:18 AM   #7
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Thanks Y'all!
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Old 07-24-2017, 05:48 PM   #8
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mighty fine stuff.
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Old 07-25-2017, 10:02 AM   #9
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Question

What's your secret on getting the nice looking bark on it

http://r.search.yahoo.com/_ylt=A0SO8...H.n8RVViM._Mzw-
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Old 07-25-2017, 08:46 PM   #10
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Quote:
Originally Posted by bobinbusan View Post
What's your secret on getting the nice looking bark on it
Don't foil!
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