I fired the Ole Akorn last nite and did an overnite brisket cook again. I put it in at 8pm and took it off at 6am. I cut straight thru the brisket, separating the point end from the flat end. I have done this ,instead of the conventional separating of the point and flat, twice now. This way I can get the whole brisket on the Akorn and it allows for a wider slice. I cooked the point end on the extender rack over the flat on the main grate. Th Akorn held steady at 225* for the entire cook. I checked the temp at 10pm, 1am and 4am. I trust the Akorn to hold steady, but with briskets running $50-65, I did not want to take a chance. Here are some pics. I will post a plated pic at supper time.
That looks great!
I usually buy the brisket bone on. It drops the per KG price.
Last time I bought a 6kg Brisket on the bone for +- R60/kg ($4-$5/kg)
I cut the brisket off the bone and either spice and roll it or just spice it.
I do the ribs the following weekend.
One of my best cuts of meat for smoking (I don't eat much pork)