Newbie

[TedEbear]

should I monitor the brisket or the shoulders internal temp? 

It would be my guess that the 4 lb pork shoulder will be done before the 8 lb brisket.  Thus, I would monitor it and switch the probe over to the brisket after the shoulder is done.

I had a similar problem last weekend when I was smoking 3 pork butts and only one meat probe available at the time (I now have more).  I checked the internal temp of each one after the first 6 hours and left it in the piece of meat that was furthest along.

[SouthernSmoked]

Welcome to the forum...Enjoy!

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