So, overnight I cooked a 16 lb whole packer brisket, a point off of a different 16 lb packer for burnt ends, 2 pork butts for pulled and I threw a little curveball at myself by impulse buying a pork belly and making those nuggets of bbq goodness that some people call bacon burnt ends.
Brisket seasoned with salt and pepper. Ramped the smoker from 225 to 275 over the first 3 hours. Finished at 275. Amazingly everything finished at about the same time.
Trimming a Brisket
Fat Guy Rubbing His Meat
Brisket Burnt Ends