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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.















 

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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.
 
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