Brisket and butt weekend

[mhiykmeel63]

Im going to be doing a brisket and a butt Saturday for a party Sunday. I plan on smoking them together about 4 hours but not sure which flavor smoke I should use. For the sake of better tempature control, Im moving them both into the oven  after the smoke. I was thinking 225 degrees for the the rest of Sat and then into Sun. When I put them in the oven should I add liquid into their pans to help keep them moist? If so whats the best liquid for each? Any other advice is appreciated....thanx!

[Ka Honu]

I usually use mesquite for brisket but many think it's too strong for pork.  I'd probably go with hickory, oak, or pecan or a mix.  There's no wrong answer.

When I go to the oven, I put the meat on a rack over my roasting pan (foil pan is fine and can take the racks from the Bradley to the oven) with some liquid in the pan.  They say that keeps the cooking environment moist and imparts some flavor but I wouldn't swear to it.  It does, however, catch the drippings nicely (You'll want to de-fat and use them) and keeps the meat from braising in them. If you think the liquid imparts flavor, I'd say use beer - it goes well with both pork and beef.

[mhiykmeel63]

Thanx for the input Ka, am I close as far as the temp of 225?

[Ka Honu]

225^o is perfect for brisket and butt. I pull brisket at 185^oIT and butt at 200-205^o.  Then FTC and slice/pull.

[DTAggie]

Ka Huna has you set.  Hickory is great on both meats as is Pecan.  I live in Texas and am not a fan of Mesquite on any meat in the Bradley.  I do use it when cooking on an open pit at the lease.  Not sure why there is such a difference.

I rarely move to an oven after the smoke, only if outside conditions dictate.  However, if you are worried about making sure the meat is done in time for the party, go for it.  I would just place a large pan on the rack under the rack you put the meat on to catch drippings.  For traditional brisket and pulled pork, you would not want them sitting in a pan of liquid braising in the oven.

185* to 190* IT on Brisket and 205* on Butt.  Give yourself plenty of time.  Can FTC for a few hours if it is ready ahead of time.  I had 14 lbs of butt in FTC for 5 hrs on Saturday and they were smoking hot when I pulled them.

Hope this helps.

[mhiykmeel63]

Hey AGGIE, thanx! Im still tryin  this figure this all out and need some  guidance

[Habanero Smoker]

Check to see if the Bradley racks fit inside your roasting pan, they fit inside mine. If I know I will be moving my butt or brisket to the oven, I will invert the Bradley racks prior to placing the meat on them. That way I can use the Bradley racks to keep the meat out of the liquid.

[DTAggie]

Check to see if the Bradley racks fit inside your roasting pan, they fit inside mine. If I know I will be moving my butt or brisket to the oven, I will invert the Bradley racks prior to placing the meat on them. That way I can use the Bradley racks to keep the meat out of the liquid.

Now that is a great idea!

[mhiykmeel63]

Hey guys, thanx so much! Cant wait to try it out this weekend.

[ratherbboating]

I have been favoring apple wood for my pork.  As a liquid, try apple cider.  When you get the pork ready, cook down the liquid, and make a sauce to pour over the meat.

[mhiykmeel63]

I normally use apple but with the brisket in there Ill try eirher hickory or pecan

[Habanero Smoker]

Oak also goes well with beef.

[mhiykmeel63]

How long should I smoke it...4 or 6 hours?

[Habanero Smoker]

For brisket I generally go for 4 hours of smoke.

[mhiykmeel63]

cool, thats about what I use for pork too. Thanx for all your advice, I really appreciate all you guys helping with this