A brisky day

[Paymaster]

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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[Uncle Bob]

Would love a piece of that!!! Lookin good!!

 

[PrincessFiona60]

Oh man, that looks wonderful.

 

[Cheryl J]

Mmmm....lovin' it, Paymaster. I always look forward to your grillin' and smokin' posts.

 

[CraigC]

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.

 

[Paymaster]

Thanks Y'all!!!

Final pics.

 

[Dawgluver]

Ohhh. Much yummage, PM!