I have done it before in a crunch, only works if you don't trim them until after. What's a good simple injection, I usually don't inject. It's a lot harder to get the fat off after and make it look nice for sliced brisket if it is not trimmed first, but cooked like this the fat will wipe off like butter after they are cooked and then I am shredding them and making burrito's .
Hey Bstory what is the rush, is it for lunch? You can mix some of your rub in with the beef broth to inject those briskets and the butts don't need any, but after I wrap them I don't turn it up more than about 275 myself, and the 10lb butts take about the same amount of time as a 13 lb brisket. I trim everything first. But I slice brisket and pull pork.
jm2cw
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
RC it is for dinner but I can not go on to the site until 6am and we are serving at 5pm. If my fire is ready at 7 and I pull them at 4 so the can rest for an hour that's 9 hours. I prefer to cook them like this, just never done so many at once. I am sure it will be fine. Thanks for the tips
Started them at 300 for about 4 hours/140 degrees. Then wrapped and cranked it up to 375 and ran it at that from there. Three hours later it was like butter. It's in the cooler sitting at 203 right now.