Both around 7lbs. Did minimal trimming on top/sides. Took nothing off the bottom. Injected using 2 cups beef broth, 1/4-1/3 cup of Lee and Perrins, tsp garlic and onion powder, 1/2 tsp cayenne. Rub was 50/50 kosher salt and coarse black pepper. Been using A1 on briskest to get rub to stick so continued with that. I was pretty limited on wood chunks so I got a mix of hickory/cherry/Apple. Using cowboy lump charcoal. Started with some leftover Stubb's briquettes. Put a couple steamer pots full of hot water in the water pan.
Ive got the WSM dialed in. Vent where I dumped in briquettes is closed. Other two are about 1/3 open. Top vent 2/3 open. Been hovering between 223-228.
I put the slightly larger brisket on bottom rack above water pan and the smaller one right above it. I'm thinking about foiling the smaller one since more worried about that one drying out and letting one on bottom rack ride. Now my probe is on the top rack, so I'm thinking temp at lower grate will be right around 200 or so. Only have the one Maverick so I'm not able to see what it actually is. Next purchase will either be a CyberQ or a stoker unit I think.
Still trying to figure out what IT temp I will take it up to. Think I will start checking with probe at 190 and then check every 5 degrees. Thinking about just taking them up to 210 but don't want to dry out and I want to slice them preferably. Will I still be able to slice at 210? If I have to slice a little thicker that's fine. Just friends over not cooking for a comp.
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