Brisket & Butt

[madtown]

I volunteered to cook some sandwiches for the employee Christmas party.  Initially I was thinking pork butt but then thought.  Hell, lets get some variety and do a brisket and pork.  Besides, I am not buying the meat. 

I have cooked quite a few pork butts/shoulders and only one brisket but never at that same time.  I normally use Hickory for the pulled pork and mesquite for the beef. I was wondering what wood I should use if smoking both at the same time?   

I normally FTC pork at around 180 and was going to follow Panchanga's directs for brisket. What about cook times between the two meats? I am using an OBS with no additional heating element.  My plan is to smoke them in my garage (cold here in South Dakota) and finish them in oven.

Any advice would be appreciated. 

[squirtthecat]

I've done them together in my OBS...   Just load it up and let it run.   Pork butt on top.

Maybe mix the pucks?  1 Hickory, 1 Messy, etc.

[Wildcat]

IMHO if you are just doing the smoke portion in the BS then it does not really matter too much about procedures. The real cooking is going to take place in the oven. I generally like Hickory, Mesquite, Oak, or Pecan on beef and Apple on butts. For my taste I would either smoke separately or go with a middle of the road wood like Oak or Pecan. Do not know your tastes, so this is all I can offer.

[madtown]

I ordered the brisket from the grocery in town rather than driving down to Sam's club.  I just picked it up and it is bigger than i expected 13.96lbs.  I was expecting a 6-8lb brisket.  It says it is a USDA Select Whole boneless brisket.  I am assuming i am going to have to cut it in half to cook as it is rather long.

[SoCalBuilder]

Take a look at Pachangas Recipe and I think he talks about bending the brisket to put a hump in it and wedge it into the rack. As it cooks, it will shrink and lay flat. If it is still too long, I think he mentions cutting off the thinner end and tuck it under the thinnest portion of the remaining beef, basically making the whole thing the same thickness for more even cooking. Sounds like good eating ahead. Enjoy!

[GusRobin]

I have done both butts and brisket together. In fact, most of the time I do butts I buy a brisket to throw in. I have done 3 8lb butts with 14 lb brisket, and rotate the racks every few hours.
Since you are finishing in the oven you don't need to worry about checking the water bowl and v tray on an overnight cook. In the OBS such a load has taken about 18 -24 hrs at 230*. I usually use about 4 hrs of hickory. Hickory is my favorite except for with poultry.
As they said, you can bend the brisket or cut it. I would try bending first.
It will be done when it is done, just go low and slow. When it stalls don't panic. Check for tenderness in addition to IT.

Like they say - "You can't heurt it its dead". "If you screw up use more BBQ sauce or make chili."

[KyNola]

Sounds like you wound up with a whole packer brisket.  As SCB said, think about bending that brisket so it has a hump in it and fit it in the rack rather than cutting it.  As it cooks, it will shrink and begin to flatten out.

[madtown]

Thanks for the advice.  The plan is now two butts (one for sandwiches for a Christmas party Saturday) and the brisket.  I plan on putting them all in the OBS at 4 pm tomorrow and pulling out into oven at 10pm.  Probably going to alternate hickory and mesq but might just go all hickory..never used mesquite on pork before...Hopefully I can FTC around 9-9:30 for a noon lunch???

[SoCalBuilder]

Good luck and we look forward to the pics (Hint, hint)  ;D

[madtown]

All loaded up but can't figure out how to load the pictures...

[FLBentRider]

All loaded up but can't figure out how to load the pictures...

Try this http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768

[madtown]

Just got em home.


Pork after rub and ready to good.  They sat over in the fridge last night and re-applied.


Brisket was long.  I wasn't sure what to do cut or tuck.  Tucked.  Rubbed and slathered.


All loaded up and smoking...Cab temp dropped fast.  I need to invest in that second element!

[Caneyscud]

Madtown,

I'm all giddy waiting to see the finished product.  Some good eating in your future.

[madtown]

Checked temps.  Brisket at 170 and pork 160-165.  Time to sit and wait.  I expect they should be done for our noon lunch.

[BuyLowSellHigh]

That sure is impressive looking.  Good eats soon to be had!