I have an 11 pound brisket and a 7 pound butt going on the smoker tonight. My goal is to have them both done at 5, rest for about 2 hours and ready to serve by 7.
I'm thinking 12 hours for the butt, and 16 for the beef. Brisket goes on at 1 and the butt at 5. No sleep for me tonight! Smoking temp will be 225. I'm not going to inject the brisket but I plan to wrap it at 170, then start probing for doneness at 195.
Sound like a solid plan? Any pointers? I gotta get this dang brisket right!
Thanks in advance! More pics to come
I'm thinking 12 hours for the butt, and 16 for the beef. Brisket goes on at 1 and the butt at 5. No sleep for me tonight! Smoking temp will be 225. I'm not going to inject the brisket but I plan to wrap it at 170, then start probing for doneness at 195.
Sound like a solid plan? Any pointers? I gotta get this dang brisket right!
Thanks in advance! More pics to come
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