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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.
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.