Two 10 pound beef briskets, we smoked the whole briskets (flats with points attached) for 12 hrs, @ 225°, using a mixture of hickory and pecan wood chips. After 12 hrs we separated the points from the flats, and refrigerated the flats for slicing the next day, and returned the points to the smoker for another 6 hrs, turning the electric smoker up 260°... Then chopped the points into burnt ends←bottom pic, and and sliced the flats←top pic.
Cajun Grill Foil Packets - These tin foil dinners are SUPER easy and they dont heat up your house in the summertime! Filled with sausage, shrimp, potatoes, and corn, it is a dinner your whole family will love. Also a perfect dinner for camping!
Oklahoma Joe's Beans | I take maybe the best smoked bean recipe on the planet and tweak it. Sorry, it’s what I do. Either way, you will be highly impressed with how these smoked beans turn out | GrillinFools.com