I smoked these yesterday and it took forever, the brisket flat was a little over 3 lbs and too 10.5 hours and the 4 lbs chuck took 11. They both came out very good, just took forever. I will say when we pulled the beef it still had a lot of fat in it. But made great sammies
naked
injected and rubbed
Finished
Smokes at 225-250 to IT of 195 on brisket and 205 on chuckie
naked
injected and rubbed
Finished
Smokes at 225-250 to IT of 195 on brisket and 205 on chuckie