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.
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.
Emeralds are real Gems! C. caninus and C. batesii.