Pastrami briskets smoked with oak wood

[motolife313-2]

20 and 16 pounder. Took 14 hours at 250. The 20 pounder actually got done first and overcooked some but I think it will be ok. Brined for 10 days. Will go 12 next time for 16 pounds and bigger, they almost lost 1/2 of there total weight they started at, and I did cut this brisket cold this morning. That’s a piece of apple in the fire. Only had couple small pieces of woods from last smoke and didn’t grab wood off the wood pile and cut it down yet

 

[motolife313-2]

I cut the wood in half with my chainsaw then cut it up with my axe. This oak wood has been seasoning 2.5 years.

 

[thirdeye]

Boy, you went all out on this cook . Looks wonderful.