Brisket and Chuckie

[rdknb]

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

naked





injected and rubbed





Finished









Smokes at 225-250  to IT of 195 on brisket and 205 on chuckie

 

[rdknb]

Hmmm pics showed when I made this thread

 

[rdknb]

OK if you all can remove this I will redo it