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brisket and butt

post #1 of 5
Thread Starter 
Smoked a 10lb butt and 10.5lb brisket at same time last night/this morning. Took about 17hrs for butt and 16hrs for the brisket @ 225F - 235F. After resting each in towel lined cooler for 2hrs, i pulled the butt and sliced the brisket. Great flavor and no sauce needed! After tweaking my Master Forge dual door smoker, it really puts out great results. Check out the views.
post #2 of 5
Thread Starter 
Butt on bottom, followed by point and flat on top.

Brisket
post #3 of 5
Thread Starter 
Pulled butt and sliced brisket
post #4 of 5
Looks delicious!
post #5 of 5

Was that brisket as moist and tender as it looked?

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