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  #1  
Old 02-01-2019, 08:45 AM
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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, 08:48 AM
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Beautifully done sir
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Old 02-01-2019, 09:56 AM
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Man......makes me wanna put a brisket on tomorrow!
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Old 02-01-2019, 10:53 AM
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Lord have mercy!
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Old 02-02-2019, 11:41 AM
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I got one on the egg right now. I will fire my other egg up and smoke a turkey breast and some ribs soon.
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Old 02-02-2019, 12:40 PM
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Looks good. I was just telling the wife I wanted to attempt a brisket for the game tomorrow. I’ve had an egg for 10 years and never tried it.
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Old 02-03-2019, 09:21 AM
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Decided to do it. All Harris Teeter has we’re brisket flats but I decided to give it a shot anyways. Egg is rolling smoke at 250 right now.
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Old 02-03-2019, 09:33 PM
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Thatíll work.
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Old 02-04-2019, 10:30 AM
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Quote:
Originally Posted by ssramage View Post
Thatíll work.
Yeah Buddy!!!!!!!!!!!!!!!!!!!!!!!! Good Job!!!!!!!!
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Old 02-04-2019, 10:36 AM
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Looks good Stephen
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  #11  
Old 02-04-2019, 08:52 PM
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Wow, two beautiful briskets! I have not gotten the nerve to try one yet. Especially for the price per lb that I have seen recently!
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