Rob begins by introducing the process of cooking a 16-pound brisket on his Char-Griller AKORN Auto-Kamado grill. He mentions using Uncle Steve’s Shake Thick Meat for seasoning and talks about the fire setup with cherry and pecan wood. Throughout the night, he monitors the brisket’s progress and wraps it when it reaches an internal temperature of 160°F. After a long cook of about 15.5 hours, the brisket is ready, and Rob shares his thoughts on the process, showcasing the grill’s efficient charcoal usage.
Highlights
- 🍖 Rob prepares to cook a 16-pound brisket on his Char-Griller AKORN Auto-Kamado grill.
- 🍖 He uses Uncle Steve’s Shake Thick Meat for seasoning and adds cherry and pecan wood for flavor.
- 🍖 After monitoring the brisket’s progress overnight, he wraps it when it reaches 160°F.
- 🍖 The brisket takes about 15.5 hours to cook, and Rob is impressed with the grill’s efficient charcoal usage.
