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  1. 12-15-2018, 09:16 AM #1
    Bobcat55
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    Pork Tenderloin already done. Brisket still coming

    Started at 4 am this morning. Brisket still on. Pork Tenderloin came out great as usual. 147 degrees internal when pulled.






    Sausage just came off.






    Brisket took 12.5 hours. It's tolerable. ;)





    Last edited by Bobcat55; 12-15-2018 at 05:49 PM.

    Crappie fish fry. It don't taste any better.
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  2. Axkiker
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    #2 12-15-2018, 09:41 AM
    smoked tenderloin sliced really thin is one of my favorite things out of the smoker.
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  3. GOTTA BIG SACK
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    #3 12-15-2018, 09:42 AM
    That is looking good. Post pics and results of the brisket when done.
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  4. basscla
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    #4 12-15-2018, 10:22 AM
    Great job
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