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Unread 04-14-2013, 10:03 AM   #12
BigLonnie
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 04-07-13
Location: Frederickson, WA
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Quote:
Originally Posted by morgaj1 View Post
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.
Looks great!
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