The brisket and butt are in the smoke

[GusRobin]

Have both rubbed and in the OBS. Pork butt (8.6#) on top rack and brisket (13.3#) on the second from the top. Have the dual element so once I put the meat in the cabinet got back to temp in about 15-20 minutes.
PID set at 225F and maverick probe hanging from the second rack. And the other in the pork since it should finish first. Figure butt ready in about 13 hrs and brisket in 20hrs. That sound about right?
1 hr of mesquite and 3 of hickory. And a large pan of water. So the smoke should be done by 10pm - once I empty the pan should I bother refilling it since the smoke is done?
Sorry no pics- wife went to visit the daughter and took the camera.
By the way, have the smoker in its new home that I built. Well almost built, have to finish the doors and trim. When the wife returnswith the camera I'll post pictures.

[classicrockgriller]

Gus, you may want to reverse the order.

Let the brisket rain on the Butt.

[GusRobin]

Gus, you may want to reverse the order.

Let the brisket rain on the Butt.

Really? I thought the pork dripping on the brisket would add more flavor. But I game.

[classicrockgriller]

Also I think the butt is gonna take more time.

I may be wrong, and I have been before. ;D

[GusRobin]

CRG- how long you think on the butt?

[classicrockgriller]

They are so hard to figure out for an exact time.

They could be an older pig and more stubborn.

Best thing to do and shut the door and don't peek. ;D

I peek A LOT!

Butt even at that, I think you are looking at probably 16 hrs at 220* (or maybe more)

After your Brisket is done you can upp the temp if you need to.

[GusRobin]

the brisket is 13# the butt 8# -you think the brisket will be done first?

[Paddlinpaul]

I did a 12# brisket by itself at 225F and it took 20 hours. Went in at 6PM and I took it out at 2PM the next day with an IT of 190. Then I FTC'd it for 3.5 hours.

[classicrockgriller]

I think Gus is in for a longer smoke than he thinks.

[GusRobin]

I think Gus is in for a longer smoke than he thinks.

I figured the brisket for at least 20 hours -- it is the butt that I don't know. I figure anywhere from 13 -18 hours. Sound about right?

[classicrockgriller]

now that sounds good!

[GusRobin]

thanks for all your input

[TTNuge]

Well????  We're hungry over here!