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I  put a 12.5 pound brisket on my akorn at 0545. I thought  it would  take  12 hrs it only took 7. The Korn fluctuated  between 230 and 275. I guess I will be eating a little early

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2 hours ago, jde30ster said:

I  put a 12.5 pound brisket on my akorn at 0545. I thought  it would  take  12 hrs it only took 7. The Korn fluctuated  between 230 and 275. I guess I will be eating a little early

 

If your brisket was cooked that early I suggest you check your thermometer for accuracy.  That seems pretty quick considering the temperatures you have mentioned.  In saying that I presume your internal temps are above 200˚F?    

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In 8 months with an Akorn, I have yet to keep it below ~270 at the grate for any period of time without the fire going out. I cannot stabilize it near the 225 grate/250 exit temps I like for a 12-14 hour brisket cook on the 2-barrel. Erring on the high side, so the fire stays lit, a 7 hour cook isn't all that unreasonable. 

 

As suggested, foil, towels and a cooler are your friend, even if you've already served this one. 

 

HAve fun,

Frank

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17 hours ago, fbov said:

In 8 months with an Akorn, I have yet to keep it below ~270

 

This is interesting as I have zero problems keeping it below 270 if I choose, practically forever if I want.  Are you using the stone to redirect the heat to the sides?  Try adding a water pan to reduce the temps.  Also I usually put the meat on and walk away - no peaking until I know I need to wrap or something several hours into the cook.  Lifting the lid introduces a fresh unlimited supply of oxygen briefly and can cause an increase in temps.  If I keep the lid closed it can stay at 225 no problem.

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I'm going to bet it depends where you measure the temperature.

 

I use a Maverick 2-probe thermometer to monitor grate and exit temperatures for control purposes across cookers. My dome thermometer is accurate, but it's always lowest in a low-n-slow set up. A typical set of readings when it settles would be 280 exit, 265 grate and 230 dome. It would be interesting to see your exit and grate temps during your cooks. In my 2-barrel, I can run for hours at 225 grate, 250 exit. It takes some tending every few hours, and a lot of wood, but it cooks a lot of food, too much to be worth it for night dinner-for-two.  

 

I got the Akorn in hopes of getting a quick-use charcoal grill (which it is) that could also recreate the 2-barrel process (which it hasn't). Akorn is a fine cooker, but it's a bargain design. Within a month, it piqued my interest in a ceramic Kamado. We'll see. 

 

I'm just not surprised by a 7 hour brisket, as I have a hard time going longer without a relight or two. 

 

HAve fun,

Frank

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I use a Thermoworks Smoke and also a ChefAlarm, with a probe at the grate.  I don't measue exit temp, I'm not sure if that's necessary because the top of the smoker will naturally be hotter since heat is rising around the stone.

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Every piece of meat is a different.  My last brisket I smoked @ 230 degrees was 13.5lbs and cooked in 9.5hrs.. No stall. Although I'm guessing it has to do with the fat/water content and marbling in the brisket.   Brisket came out great despite being a select cut!  It just sat in my cooler for 7hrs after it finished cooking...

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3 hours ago, mar141 said:

Every piece of meat is a different.  My last brisket I smoked @ 230 degrees was 13.5lbs and cooked in 9.5hrs.. No stall. Although I'm guessing it has to do with the fat/water content and marbling in the brisket.   Brisket came out great despite being a select cut!  It just sat in my cooler for 7hrs after it finished cooking...

7 Hours? holy moly,  thats a long time.  I assume it was no longer hot?...

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I was surprised how long a good insulated cooler and towels can keep a brisket hot.  I also had a pair of bricks warmed up for extra thermal mass to keep the brisket above the 145 food safe temp.  (although mine touched 140 at the very end)

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An insulated cooler can keep your brisket about 140 for a LONG time.  I always set a bunch of towels in there, bring a pot of water to boiling and then carefully set it in and close the lid of the cooler for about 15 minutes to heat everything up.  Then I remove the pot of water and set the brisket in.  I also leave a probe in to make sure it doesn't dip below 140 because I am a food safety nut

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I haven't been using this grill very long, but I have had no problems keeping the temperature down.  One piece of advice I have is to make sure it is a small fire, ie don't light all the charcoal.  My dome thermometer is consistently lower than the digital I clip at the grate, usually by about 30-40 degrees.

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