Smoking a 9 lb brisket plus a couple of small pork tenderloins for our weekend camping trip tomorrow. Brisket rubbed with some Adams rub and coarse ground pepper. 1 tenderloin rubbed with Grub Rub and wrapped in bacon. The other rubbed with some chipotle / Texas rub I got at HEB and wrapped in bacon. This tenderloin was soaked overnight in jalepeno juice as I wanted to try to get it really spicy. Pulled the tenderloins at about 148 degrees, wrapped and put in a cooler to rest. Will let everyone know how those turn out. Brisket has been going about 5.5 hours and I expect it to be done early AM. Here are a couple of pics. The first was when I put everything on, the second is the brisket right before I wrapped it. Sorry for the orientation on the photos:
