Char-Griller Akorn Jr. - Canadian Smoked Corned Beef Brisket EH?

[@colinbennington4157]

Looks awesome, going to try that on my char griller, great video’s.

[@ChillingwithMalc]

Those akorn Jr's are awesome. I'm going to get one soon. Been wanting one for a while. To go along with my Weber kettle.

[@thecanadiangrill1715]

I've got a Weber Smokey Joe Silver that I barely use now because of the Akorn Jr. Love the Weber, but this grill is so much better!

[@IPING4U]

I do this often rubbing with correandar and black pepper. Let it cool and slice it thin then reheat to eat. My Pastrami.

[@williamtustin4490]

Why not low and slow in the oven?

[@thecanadiangrill1715]

Just experimenting here....the akorn jr. works like an oven. :)

[@rogerwilco59]

Looks good; I let my CBB sit in water for a week to remove the salt and smoked it my pellet smoker. Man was that brisket good.

[@joeluis2455]

Whats the biggest brisket u could put on this little guy to smoke?

[@thecanadiangrill1715]

Well, the grill diameter is 13 inches, lid is 7 inches tall in the middle. I've only done small briskets from two and a half to three pounds, but I'm sure I could go up to 5 or 6 pounds. Does this sound about right?

[@joeluis2455]

The Canadian Grill I really do appreciate your Canadian grill. Im subing and ill be a watcher

[@leviclarke1091]

I'd love to know what your vent settings are for that temp

[@thecanadiangrill1715]

After lighting the charcoal (vents wide open), I keep an eye on the temp gauge. When it creeps up to around 190-200 deg. C., I adjust both top and bottom vents to just barely open. You've gotta play around with them a bit, but once you get it dialed in, it'll keep at 240-250 for hours on end.

[@thecanadiangrill1715]

Look at the top vent around 3:00 minute mark in the video and you'll see how much the top vent is open. Bottom vent is around the same.

[@leviclarke1091]

@@thecanadiangrill1715 Awesome thanks, I have been trying to learn mine but I do what you suggested and I seem to still chase the temp.

[@thecanadiangrill1715]

@@leviclarke1091 I'll post a short video later today on what I do to control temps after lighting. Maybe a time lapse video. Hopefully it will help.

[@leviclarke1091]

@@thecanadiangrill1715 That would rule. Looking forward to it.

[@rrjsc]

Did you have to add coals at all during the process?

[@thecanadiangrill1715]

No coals added during this cook.

[@jamesross7002]

I think you mean deg in f not c

[@EnochLight]

Yeah, he keeps printing his text as “C”, but running a smoker at 250 C is the equivalent of 482 F, which would make his brisket a burnt hockey puck in short order.