This weekend I have a son and a son in law that are both celebrating their birthdays and they both requested brisket. Got a couple of 12 pound whole packers and seasoned them up with a Texas style rub. Here they are 4 hours into the smoke: At the 4 hour mark I added a couple of butt can chickens and a boneless turkey roll to the smoker. The Briskets are sitting at 183° and the chickens are done. Once the Briskets hit 190°, I'll separate the points from the flats; cut the points into cubes add some of Jeff's rub and put them pack into the smoker.