Paymaster
Sous Chef
I cooked a brisket on my Akorn last week. It was great!!!! I used my wet rub/marinade and let it sit all bay and the cooked overnight at 225* over lump charcoal and apple wood chunks, I did a non traditional separation of the point and flat sections to be able to get it in the Akorn. I placed the point on the extender rack over the flat.Here are some pics.
![gtyvqd9rq8z78lgzg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2Fdb5e%2Fgtyvqd9rq8z78lgzg.jpg&hash=13a73e94f4368ae01bd86704fdd768bb)
![52ifzr4q1cm2d11zg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2F6fbb%2F52ifzr4q1cm2d11zg.jpg&hash=198bb4d96af4673b5f78b2cb21fef050)
![4e2wdx8gb72k8e8zg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2Fa931%2F4e2wdx8gb72k8e8zg.jpg&hash=c1450d173d58ee086d4fd68d5136c79b)
![orj1l5qkt7757zwzg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2F2eb5%2Forj1l5qkt7757zwzg.jpg&hash=a56b730c359995fba4dda9d315ad8f52)
![2kzt4563bxdkedazg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2Fe566%2F2kzt4563bxdkedazg.jpg&hash=89a15fe9abe2d32db79d42a00e34dc97)
![1mrdz435u6rjk1vzg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2Fa49c%2F1mrdz435u6rjk1vzg.jpg&hash=5f7e09ad81dba98a0f79d23010a7c2cb)
![ddq31pnx1cnr9sdzg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2Fb0c3%2Fddq31pnx1cnr9sdzg.jpg&hash=51d115e5682422926e05e413b7bb4cf1)
![l3c6jerx3237cj5zg.jpg](/proxy.php?image=http%3A%2F%2Fwww.mediafire.com%2Fconvkey%2F3892%2Fl3c6jerx3237cj5zg.jpg&hash=37660d4a305be5d451c1c1a5e86ad744)