Advice please

[Chappy]

Hi All,

I'm after a bit of advice.

I've just prepped and rubbed 2 beef briskets, 6lb and 3lb.
I've also prepped an 8lb pork butt. I plan to start smoking/cookng these at 6pm tomorrow so they are ready to be FTC for Saturday midday (ish). Plan to eat at between 4pm and 6pm   Is this a feasible plan?

I have a DBS 4 rack, Do I but the bigger  Pork Butt lower in the smoker and then move up in size order, smallest brisket at the top?

Any advice will be greatly appreciated.

Thanks

Chappy


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[TMB]

Should be but I never smoked that much at one time.  Make sure not to LOOK while smoking or the temp drops to fast and takes awhile to recover.  Have a temp probe in you meat so you know whats going on inside there

[jesse_sanders]

Hope it's warm outside where you're at.

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[Ka Honu]

As a very rough guess, your cook could go anywhere from 12 to 20 hours. With luck (but not with certainty), you should be well within your window (and 2-3 hours of FTC is plenty if you're running a bit late). In any event, I'd check about 8-10 hours into the cook and adjust (Texas crutch, higher temp, whatever) as necessary.

Pork under beef - not only because of the size but because brisket drippings on pulled pork are better than pulled pork drippings on brisket.

[Chappy]

Jesse it's very cold here but smoker is in a shed. TMB, thanks for response, got it covered with the probe thanks. Ka, yep I was I was thinking around 16-22 hours. Think I might foil a brick and place it in the bottom of the unit to assist in temperature regain after water changes.

Thanks all:)


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[gricardsimplycol]

Ant time I've done a full smoker it never came up to the proper  temp. I ended after 10 hours and finished in the oven.

Have to say my smoker only worked well once and the next three times in the oven to finish

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[Chappy]

My smoker oven temp normally reads 20 F above what the probe shows.  The meats been in for 9 hours and the pork is at 185F, 10' to go. The bottom rack certainly works quicker for the bigger hunks of meat. Brisket above are at 170.F 15 to go.


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[Chappy]

UPDATE

Cooking took 16hrs in total;4hrs hickory smoking, + 12hrs at 225f

Pork reached 195f 30 mins before the briskets hit 185f. FTC for 4 hours. I know have a lot of meat to eat.


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[OldHickory]

Looks as if the cook turned out real good.  That should hold you for a little while. ;)

[watchdog56]

Wow that should last a while.