Howdy,
I have plans to do small brisket AND a pork shoulder tonight overnight. I have never done an overnight smoke, nor have I mixed two different types of meat like this. I'm wondering if there are any suggestions as to smoke flavour that will work best with both?
The brisket I plan to have for dinner Saturday, but the shoulder is for pulled pork that I plan to freeze for later. So I'm not concerned with how long the shoulder will take, but I wonder about the brisket as it's only about 8lbs. If I put them both in around 10pm am I risking overcooking that brisket by morning?
Also, is it better to use a different rub for pork & beef?
Say that dinner is a 5pm. That would be 19 hours but without FTC. Now, I've had briskest take 1 hr per lb and some longer. Being that you are gonna have a friend in with it I would shoot for more than the hour per. I would put the brisket in the below the butt. 225* and 4 hrs of smoke. Wood will be depending on what you already like. I like mesquite, pecan and hickory on butts and briskest.
I would start a little earlier and if it's done sometime during lunch, you can FTC the brisket. Again this is just what I would.
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