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Sous Chef
I did an over night brisket cook on the Akorn. I separated the point and flat in order to get it on the smoker easier. I used my Montreal Seasoning/Espresso wet rub on the brisket. Came off at 4am and two Boston Butts went on immediately. I will do a rack of baby backs and some ABT's tomorrow. I will give the ribs and one butt to my neighbor next door.