Pork Shoulder and Brisket at the same time?

[PrairieSailor]

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?

[mikecorn.1]

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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