13 lb brisket started last night. Smoked at 225 and now resting in cooler while pork butt smokes. Feast tonight with homemade honey cornbread and coleslaw.
Correct. That’s 2.5 lbs of beef separated to cook a bit more quickly and pick up smoke. Drippings land in the simmering chili. Once it reached 165, I removed, crumpbled into chili and cooked for another hour or so.