Brisket Cook

[Paymaster]

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.

 

[QSis]

Whoa!! What a beautiful brisket job, PM!

So, you sliced the flat. Then chunked the point, tossed with sauce, put it back on the pit for burnt ends?

The flat dries out so quickly, that I just slice enough for each person and serve immediately. I usually brush a thin layer of sauce on the face of each slice, too, to preserve the moisture.

Now I've got to go look up Akorn - that's new to me.

Great job!

Lee

 

[QSis]

Is this the one you have, Paymaster?

Is it a ceramic cooker, similar to the Big Green Egg and Kamado?

Lee

 

[Paymaster]

Is this the one you have, Paymaster?

Is it a ceramic cooker, similar to the Big Green Egg and Kamado?

Lee

Yes, that's it. It is insulated steel. Not a ceramic but cooks just like one. Mine is 6 years old and still going strong.