Last night I prepped a Brisket and Butts to smoke today. I trimmed the brisket and partially separated the point from the flat and then marked the flat so that it would be easier to cut when cooked. This is the way I like to cook my briskets I probably should have taken some pics but I didnít have the time.
I rubbed the brisket down with my brisket blend and the butts with my regular rub. I then put them in the fridge overnight to let them get happy. I usually donít rub the night before but decided to do it this time because I didnít want to mess around with it in the am.
The Brisket and Butts are being cooked on a 22.5WSM with sand in the pan and Royal Oak Charcoal and a mix of hickory and cherry wood. They are almost done 188* I will pull them at 195* wrap with saran wrap and let them rest before we eat. Here is a pic I took when I check the temp