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Old 03-29-2016, 05:51 PM   #1
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Another Brisket Cook

I fired the Ole Akorn last nite and did an overnite brisket cook again. I put it in at 8pm and took it off at 6am. I cut straight thru the brisket, separating the point end from the flat end. I have done this ,instead of the conventional separating of the point and flat, twice now. This way I can get the whole brisket on the Akorn and it allows for a wider slice. I cooked the point end on the extender rack over the flat on the main grate. Th Akorn held steady at 225* for the entire cook. I checked the temp at 10pm, 1am and 4am. I trust the Akorn to hold steady, but with briskets running $50-65, I did not want to take a chance. Here are some pics. I will post a plated pic at supper time.













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Old 03-29-2016, 07:00 PM   #2
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Plated....

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Old 03-29-2016, 07:19 PM   #3
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That looks fabulous Paymaster!

Quote:
I checked the temp at 10pm, 1am and 4am.
The last time I got up at 10pm, 1am and 4am I had a newborn.
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Old 03-29-2016, 10:21 PM   #4
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OMGosh, that looks wonderful Paymaster! The perfect sides, too.

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Old 03-30-2016, 07:44 AM   #5
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Another great looking cook! Alas, brisket on the pit is not a favorite around here, so butts are generally the "mass meat" of choice.
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Old 03-30-2016, 07:49 AM   #6
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Originally Posted by CraigC View Post
Another great looking cook! Alas, brisket on the pit is not a favorite around here, so butts are generally the "mass meat" of choice.
That not favorite would be me, smoked at least. How's about next time you want one, divide it up and I'll cook my piece in the oven.
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Old 07-06-2016, 04:58 PM   #7
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That looks great!
I usually buy the brisket bone on. It drops the per KG price.
Last time I bought a 6kg Brisket on the bone for +- R60/kg ($4-$5/kg)
I cut the brisket off the bone and either spice and roll it or just spice it.
I do the ribs the following weekend.
One of my best cuts of meat for smoking (I don't eat much pork)
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