Watching...Ok... Briskets are on the smoker as of 12am. Using a 50/50 Mix of B&B Post Oak pellets and Pit Boss Charcoal Pellets. Rub is a light dusting of Pit Boss Smoke Infused Comp Rub and Salt Lick Rub which is Black Pepper, Salt, and Cayenne Pepper.
Smoker is set at 200 degrees. Plan is to let it ride overnight till 8am. If I'm at 165ish I'll wrap in pink butcher paper and let that go hopefully for another 8 hours. More updates in the morning.
*Update - 8 hours into the cook both briskets are about 155 IT. I rotated the briskets and will let it keep going unwrapped till IT reaches 165 (hopefully within the next hour or so). View attachment 9813View attachment 9814View attachment 9815View attachment 9817View attachment 9818