Great Day!! Sunny and mid 50's.
Did a 10 lb. brisket and a 7.5 lb. butt figuring 1 1/2 hrs per pound
on the brisket and 2 hrs per pound on the butt they would be done at
the same time. Worked out perfect except it took 17hrs instead or the
estimated 15hrs. I did keep the temp closer to 225* this time instead
of my usual 240* average though. Internal temps were 190* on the
brisket and 199* on the butt. The butt had mustard slather and
Oompappy rub and scored using the Oompappy Method. The brisket
had A-1 slather, Montreal steak seasoning and Oompappy rub.
Let'em both rest at room temp for 1 hour before pullin' & slicin'.
I know you all like to see the photos so here are the pics
of the Brisket and Butt from yesterday.