Got a 14lb brisket yesterday, Attempted to seperate the point and flat, but since chefrob has not flown to KC give a "cutting" seminar I turned the one packer into 3 pieces
Put them on around 11 at 240 using cherry and hickory. After 5 hours probed all 3 and this is where we are:
This piece was rubbed with Big Rons Original Rub, at 168, wrapped in foil and back into the smoker
This piece I used only salt and pepper on, at 165, wrapped in foil and back into smoker
And this little guy was at 190, wrapped in foil, nestled in a towel and into the cooler.
Woohoo, finally figured out the easiest way to get my pics to come out in order!!!!
Will update with pics as they finish