Just outside downtown Prairie Hill | I smoke a brisket for Christmas for our family gathering. I usually need a refresher on the details. This year I am doing 2 sepreate pieces. One is @ 3.5 # the other is 6.5#. I normally trim some fat and apply the rub the day ahead. I am mostly wondering @ cooking time. I am assuming the big one will take a good bit longer to get to the 200ish internal temp. My smoker has 2 probes so no issue there. I am planning to start the big one first and let it go for a while before adding the second one. My foggy memory thinks @ 4 hrs/#. Looking for your thoughts and experience and suggestions. Thanks, Merry Christmas
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smoking brisket
