Do you pull them at 165? What'd you smoke them at?Put a couple of 15 lb packers on last night around 9 pm. One is choice the other is prime. Probably took off around 2.5 lbs of tallow and fat on each. Current temps are fairly consistent on both around 165. I have a water bath in the smoker also. My typical kosher salt/Black pepper 50/50 rub on. Paid $2.98 lb on the choice and $3.38 on the prime. I needed to open some space in the freezer. This is the first time in a long time that I've done full briskets. I prefer to separate them to cut down on the amount of cook time. Just wanted to see if I could still do a full one yet.
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