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Unread 04-13-2013, 08:44 PM   #6
morgaj1
is one Smokin' Farker

 
Join Date: 09-06-11
Location: Alabama
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Here it is:



Did not get a shot of it after slicing, but it was wonderful. I cooked it on the Akorn with Royal Oak Chef's Select Charcoal and a couple of chunks of Pecan. It took about 5.5 hours at 325*F. I checked on it when the IT was 200*F, but the flat still had some resistance. I let it go another 30 minutes and it probed perfectly. I was really surprised at the quality of the meat, since it was labeled Select.

Lessons learned:

1. Trim more fat before cooking.
2. BigMista's Beef Rub rocks!
3. Hot and fast cooking on the Akorn is soooo easy. I was able to do all sorts of things while the brisket was cooking. I like my RF offset, but sometimes it's nice to set it and forget it.
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Eric

A nation of sheep will soon have a government of wolves - Edward R. Murrow
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