timing questions

[zkup]

Guys,

Got a question on timing.  I've got and 8 lb butt and an 8 lb brisket that I want to cook at the same time and have ready on Sunday morning between 8 - 11 A.M.  Assuming that I would pull the butt around 190 and the brisket north of 180, what time would you start on Saturday?  My concern is that if I start too early, the stuff will be done in the middle of the night.  I also figure that if I'm running behind on Sunday morning, I can pull one of them out and place in the oven at 225 and that will speed things up a bit.  I realize this isn't an exact science but any guidance would be greatly appreciated.

thanks,

Z

[beefmann]

you have a 16 lb load and you  can figure an 1 hr  to 1 hr 15 min per lb, so if you  want it  done by 9 am i would start this batch around 5 pm  sunday night and have a box temp of 215 to 220. I generally  cook at 210 to 215 with a 900 watt heater and blower. it adds more heat when it  comes on cooking the bottom faster.

Also  rotate your racks  top to bottom and front to back once every 4 to 5 hours unless you  have a fan or blower to move the air

[classicrockgriller]

Is the brisket a packer or is that a trimmed flat?

Those two will cook at different speeds.

If it is a flat, then the butt needs to be started first.

Need more info.

[zkup]

It's a packer

[classicrockgriller]

I would think you need to stagger your starts.

Butt first, then Brisket 3 hours later and they will probably finish

close to each other.Give it a total of 6 to 7 hours of smoke.

(3 on the Butt, 3 to 4 on both) When you put the Brisket in move

the butt up and put the brisket on bottom for couple of hours and

then rotate the racks as IT dictates. I would use 20 hours as a guide

which includes a cple hours of FTC. If you are running behind, use

the oven. If you finish earlier, a L O N G FTC will not hurt either one

of these two meats. Better to finish early than having Sad faces .......

...... :( ??? :-\ :-[ :-X :'( :( ::) :P ??? :P :-X :P ::) :P 8) :P ??? :-X

staring at you. Been there, Done that.

[zkup]

really appreciate the help.  Will let you know how it turns out.

[classicrockgriller]

really appreciate the help.  Will let you know how it turns out.

I hope so, WITH PICTURES! ;D

[zkup]

16 hours in the smoker and then a 4 hour ftc.  Perfect timing.  Food turned out great.  I'm having problems with the camera but will try to get them up soon.  Will have more timing questions soon as i'm planning a much bigger smoke next weekend.

thanks for the help guys.

z

[classicrockgriller]

HUH?