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Sous Chef
I did a pastrami for a friend Friday and then fired the Akorn up again Saturday to cook a brisket for us to eat today. I cooked the brisket at 275* with apple wood chunks and lump charcoal. I wanted to see how a 50* elevation above my usual cook temp would affect the time it took to smoke it. The brisket was 12 pounds and was done in 7 hours. Much quicker than 225* would have done it. When I removed the meat from the cooker, I bent it to fit my pan and almost separated the point from the flat right then.
I held it whole in the fridge to help keep it from drying out. I sliced the flat and warmed it in a slow cooker, and cut up the point section into cubes for burnt ends, today. I did corn on the Akorn as well.
I held it whole in the fridge to help keep it from drying out. I sliced the flat and warmed it in a slow cooker, and cut up the point section into cubes for burnt ends, today. I did corn on the Akorn as well.
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