First Timer - Brisket and Butt - Couple Questions

[ClarkstonMark]

I received my 4 rack Digital Smoker a coupel weeks ago, and this weekend will be my first trial.
I have a 10.5 LB "flat" beef brisket (from Sam's Club) and a 8.5 LB Pork Butt.
My goal is to have these for dinner with several friends Satuday around 5PM.
Am I right in thinking that both of these will take around 12-16 hours at 220/230F?
If so, and to make sure they are done, I'll start these in the smoker at 10PM Friday night, so they should be done between 10AM-2PM Saturday, then FTC.
Do you think I should start earlier or later?
I plan to put the brisket above the pork, just because I am thinking I'd rather have beef drippings on pork then vice versa, and the beef is thinner then the pork.
Thanks alot.  I think I am being a little ambitious for my fist smoke, but what the hell ...

[KyNola]

Welcome!  I would back up to around 5PM Friday afternoon to start.  If they finish early you can wrap them in foil, then wrap in a towel and place in an empty cooler.(FTC)  They wll stay very warm like that for hours.

[beefmann]

like ky had stated start earlier and FTC till dinner, this way you will have some wiggle room

[ClarkstonMark]

Thanks for the reply and advice KyNola and beefman.
I can certainly move up the start time - better to be done early then late. ;D

[Tenpoint5]

Mark I have 2 Briskets that I will be preparing for a few guests on Saturday as well. I am planning on starting mine around 6pm. Rolling smoke for 4 hours then letting them ride for about 18-19 hours. Then will FTC for a couple of hours then slice and eat.

[ccfdmike]

Mark,
I just did an 11 pound brisket 3 days ago and it took a little over 14 hours at 225*. Hopefully that helps some.
Mike

[mikecorn.1]

Mark. Just remember meats always act different. It's more about the IT then time. Good advise to start earlier then FTC till ya ready to tear it up.  ;D

[DTAggie]

Welcome Mark.  That size of load could easily take 18-20 hrs.

[ClarkstonMark]

Thanks again to the rest of you that are chiming in to help out this newbie.
I'm anxious to get home and start rubbing these pieces of meat down.
Even if it takes 20 hrs I should be fine starting at 6PM

[jbullard1]

What Does "FTC" mean  ???

[OU812]

jbullard1; F= foil T= towel C= cooler

When you hit your IT (internal temp) wrap it in foil then wrap that in a towel then place that in a cooler to keep warm and let the juices soak in the meat.

ClarkstonMark; you want to cook by IT the time thing is just a ballpark to start checking things.

A brisket should be done at 180 to 185 F and a butt around 200 to 220 F.

If you dont have a good thermometer I would get one and not one of those little round thingys get your self a digital on.

Something like this.
http://www.yardandpool.com/Maverick-ET-732-Remote-Smoker-Thermometer-p/et-732.htm

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[jbullard1]

Looks like I need to make a shopping trip and buy a couple nice clean coolers  aluminum foil and thermometer

I am the appointed cook for my families Labor day feast
Wish me well and thank You for the help

[OU812]

Looks like I need to make a shopping trip and buy a couple nice clean coolers  aluminum foil and thermometer

I am the appointed cook for my families Labor day feast
Wish me well and thank You for the help

I've got one of those 3 day coolers thats only used for the FTC thing and when you open it it smells like smoke.

[squirtthecat]

Omaha Steaks coolers work real well too.   I have a pile dedicated to FTC.