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Sous Chef
I did a brisket overnight on my Akorn. I put it on last night at 10 pm and took it at 10 am this morning. I used my steak marinade on it. I separated it into two pieces due to it being too large for the main grate. I cooked the point end on the extender rack over the flat end. I made burnt ends out of the point. I did poppers using jalapenos from my garden and store bought corn in the shuck.
