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