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Old 10-21-2016, 04:43 PM   #1
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A brisky day

Well it was quite a windy day, but I did a whole brisket today. Due to the size I cut the brisket in two near the point rather than the conventional way of separating the point and flat. I cooked it on the Akorn and put the point end on the extender rack over the flat end. I used a mix of Montreal Steak Seasoning, Olive Oil, Soy Sauce and Espresso Powder as a wet rub and let it set over night last night. I cooked at 250* until I achieved an internal temp of 195* and a passing probe test. Here are the pics.









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Old 10-21-2016, 06:56 PM   #2
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Would love a piece of that!!! Lookin good!!
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Old 10-21-2016, 11:26 PM   #3
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Oh man, that looks wonderful.
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Old 10-21-2016, 11:30 PM   #4
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Mmmm....lovin' it, Paymaster. I always look forward to your grillin' and smokin' posts.
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Old 10-22-2016, 05:39 AM   #5
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As always, great looking "Q". I'll have to leave my brisket cooking to looking at your pics. Karen is not very fond of it. So maybe I'll do a chucky instead! Its about time to restock the andouille and tasso supply.
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Old 10-23-2016, 06:53 PM   #6
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Thanks Y'all!!!

Final pics.



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Old 10-23-2016, 07:09 PM   #7
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Ohhh. Much yummage, PM!
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