Cooking times for Brisket and Butt's??

[Andy]

Is their a general rule to the time a brisket and a pork but will take at around 200 degrees?

I have a 3 or 4 pound butt and a 5 pound brisket.

Could I cook the brisket with a few ribs on top of them for the first 4 or 5 hours...then take the ribs out and leave the brisket in? Nothing like a pork fat rub!!

I am hoping someone has a general idea as to the time so I can give the brisket and butt a try....during the hottest time of the day....High at the hottest is 35 and low can be 15 or colder. SO I want to plan on having it cook the longest during the day.  IF that means I need to get up at 4am to start it to have it done by dark that is fine...

[SMOKEHOUSE ROB]

well i am still looking for a time table, but will be hard to fine, brisket will take between 7 to 14 hours, but that is why it is called slow cooking, you best thing to do is when you cook something keep a note pad around and keep notes for future reference , and yes you can put in a butt and ribs and pull ribs when done, do you have a bbq guru ?

[MallardWacker]

Andy,

I don't know if this will help or not.  The time kind of depends on the meat.  If you are looking for the quickest way, make sure your meat has set out for an hour or so.  For both butts and briskets you can easly cook at 220 with no problem, I use 200 when I just doing ribs.  I will tell you, sometimes it does baffle me, I could have roughly the same size butt on two different days and have one cook longer than the other.  I did 2 five pound briskets(just the point) for Thanksgiving, I put them in at 6:30@220 and pulled them at 3:00am with a internal of 185.  To me that was quick, but came out great.  I have done buthcer pack (point na d deckle)take 14hrs at 220.  The butts are little more consistant, usually they run about 10-12hrs for at 220 with a internal of 185.  Also, as far as the time, the more you put in the BS the more time it will take to finish the product.  If time is the concern you can easly do 2 butts or 2 brisket points in 12 hrs or less at 220.

One las sugestion here, keep that door closed.  The meat will do fine and you won't do it any good by peeking.  If you must peek, get a flashlight and peek throught the vent.

As far as the outside temp, your biggest help is to keep the breeze and/or wind off the cabinet.  I think that would help the most.

Have a great day...

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

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