I am doing another cook for former co-workers. I did a brisket overnight on the Akorn, and cut it up into burnt ends. I am doing a pastrami, 6 armadillo eggs and 3 dozen ABTs today. I am also doing a Boston Butt for our Sunday meal. Here are some pics. I will post more as I go along. I used my Montreal Seasoning/Coffee concoction as a wet rub on the brisket.