Brisket and Pork Loin Help

[Rudyfo]

My daughter is having her 4th birthday party and has requested brisket for the main menu next weekend. We  will have the grandparents and cousins coming over. I am planning on feeding 12 adults and 4 children. I think 2 briskets will be enough. A friend of mine would like for me to make him a pork loin also. So the questions are:
1.Should I put the loin on the bottom and briskets on top or vice versa?
2.How long do you think it will take me to finish.
3. What should my cabin temp be set at?

[Wildcat]

If doing the brisket and loin at the same time I would probably put the loin below the briskets. The time it takes is very hard to predict, especially if you are going to do it all in the BS until done. The cabinet temp you cook at, the size of the chunks of meat, the fat and water content of the meat, the temp of the meat when you start, and other factors (like wind conditions, ambient temperature, vent opening) will determine when it will be done. I would allow an average of 20 to 24 hours. It can be as little as 16 and as much as 30 hours. I think most folks on here will recommend a cabinet temp of 215 to 230. Personally I would go no higher than 210.

[Habanero Smoker]

Wildcat has you covered on the brisket, but the loin will only take 2.5 - 4 hours depending on what your set temperature will be, how fast you cabinet recovers to the set temperature, the size of the loin and what internal temperature you want to take it too.

I would not smoke them together. If you are planning to FTC the briskets you can smoke/cook your loins at that time. Or you can time it so that you place the loins in the smoker the last 3 hours of cook time on the briskets, but that is tricky to time, and if you time it well, it would be best to foil the briskets, while you apply more smoke to the loins.

For loins I smoke/cook at 225°F, and apply 1:40 - 2:00 hours of pecan, and take them to an internal temperature of 142°F. I often will use a cabinet temperature of 225°F for brisket.

[Wildcat]

Thanks Hab. I have not smoked a loin in the Bradley yet and was unsure of how long it would take. There are many things that I have only smoked with hard wood and usually at higher temps than I do with the Bradley. I really like the low temp smokes the Bradley does for butts which is what I use the Bradley for most often. I'm going to try cheese again when the outside temps fall a little bit more here in FL.