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.
Some good looking Q you got there.
Cooking on the smoker has become a casual obsession for me.I've had a 9# butt on for pulled pork since 9:30 last night,baked beans and bluefish going in a little bit.
Homemade BBQ sauce?
Very good looking brisket. I love my Acorn as well. Thanks for sharing.