Brisket and Chuckie

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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jan 23, 2010
Chester (Kent Island), Md
I smoked these yesterday and it took forever, the brisket flat was a little over 3 lbs and too 10.5 hours and the 4 lbs chuck took 11.  They both came out very good, just took forever.  I will say when we pulled the beef it still had a lot of fat in it. But made great sammies


injected and rubbed


Smokes at 225-250  to IT of 195 on brisket and 205 on chuckie is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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