Question For The Smoking Gurus

Started by seemore, October 31, 2009, 03:49:18 PM

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seemore

seemore here.  I have an 8 pound pork butt and a 7 - 8 pound brisket.
They are for tomorrow's noon get-together.
QUESTION:  At what time should I put these on the smoker tonight in order to have them ready by noon tomorrow?
BONUS QUESTION:  Should the brisket be on top of the butt or vice versa???

Many Thanks!!!!!

squirtthecat

Quote from: seemore on October 31, 2009, 03:49:18 PM
seemore here.  I have an 8 pound pork butt and a 7 - 8 pound brisket.
They are for tomorrow's noon get-together.
QUESTION:  At what time should I put these on the smoker tonight in order to have them ready by noon tomorrow?
BONUS QUESTION:  Should the brisket be on top of the butt or vice versa???

Many Thanks!!!!!

From my limited experience, I'd say...

1)   Now!
2)   Brisket on bottom until you dump/refill water pan/go to bed, then flip/rotate/switch.


classicrockgriller

I'm with squirt, right now.

If that is the only thing in your smoker, I might would leave the brisket on top the whole time.

Put the brisket on top racket and butt on third rack.

you are probably looking at 14 to 16 hrs at 210 to 220 temp, plus you need to watch how low temp is going to go down to tonite.

seemore

thanks guys will get cooking...........
seemore

classicrockgriller

I've got two butts going since 10:30 this morn. Probably gonna be 10:30 tomorrow morning before they are done.

If it 's not done in time, you can always tell them how good it was gonna be. ;D ;D

seemore

Hey, classic!
We put them in at 8:15.  The outdoor temp is going to get down to 34 tonight.
Save one of those butts for me;  i may need it!   :-[
You will be a half-a**, so to speak!!!!!   :-[
seemore

p.s.  you should ask me why my name is seemore.....  ;)

Quarlow

That sounds like a good start to a new topic. Anyone who wants to tell where their nick name comes from.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

classicrockgriller

ok, why?

I know....you wrote a book....
"Under the Grandstands"  by  Seemore Butts

seemore


classicrockgriller


rdevous

 
Yes, you can find that book in the library next to "Who Goosed The Moose" by I. C. Fingers.   ::)

Yes people, I too did not waste my childhood...............yeah right!!!

Ray
If you can't smoke it.....you don't need it!!!

seemore

Ray, good one!  I could hear the rimshots after that one-liner!

Tenpoint5

I was thinking more on the lines of
Spots on the wall by Who flung Poo
Fifty miles to the outhouse by Willie Makeit   illistrated by Betty Dont
there's a couple more but this is a family site ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Quarlow

I am going to name my next trucking company " Ben Dover transport". How appropriate.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

seemore