Had planned on smoking this Brisket and Pork Butt today, but not @ 3:30 a.m. I woke up @ 2 and couldn`t go back to sleep, so I got it started. I didn`t use my wireless thermometer and trusted the gage on the smoker. Evidently it was cooking a little hotter than I normally like. I cut the butt in 1/2 and it was done in 5.5 hours, and it was also closet to the fire box. The brisket was done in 6.5 hours. I wrapped it in a towel and placed in a cooler for later. I like cutting the butts in 1/2 because they cook quicker and there is more surface area for bark and seasoning. Mesquite and pecan wood from the deer lease.

that will make some delicious tacos

That looks delicious !

I like the idea of cutting the butts 1/2. What did the brisket weigh?

Looking lovely. What a great start to the day!!

That will do nicely

I’ve got a hankering for some pulled pork, but nobody else in the house ever wants it.

It was about 9 pounds after trimming. Some for the freezer.

that means more for you!!

Wow sure looks good.
Do you smoke around 225 to 250?
What internal temp do you go for?

I try to achieve 250 average. My offset has to be babysitted to get a consistent temp though. I just put wood in once an hour and monitored the internal temp yesterday. It was done yesterday before I anticipated, so I figure it cooked around 275 or more. The pork butt was closer to the fire box so it cooked faster than the brisket. The brisket was 185 internal after 5.5 hours so I wrapped and finished in the oven @ 265 for another hour, until it reached 200 and probe tender.

I usually use my wireless thermometer and keep a good eye on the temp, but I didn`t yesterday because my smoker was behind my shop, and I don`t get a good signal for the receiver to show the temp.

Great work TPACK!

That looks awesome!