Boston butt and brisket

Hedlyna · July 06, 2012, 06:32:21 PM

Ok everybody, I have a 5 lb Boston butt and a 5 lb brisket if I start them both at the same time they should be done relatively close to the same time....right?

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Hedlyna · July 06, 2012, 06:37:11 PM

By the way they will both be going into my wonderful, stainless steel digital four rack. None of that other junk.....strictly Bradley for me ;)

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mikecorn.1 · July 06, 2012, 07:40:20 PM

I wouldn't bet on the being done at the same time. All meats are different. Weather it's size, fat content, age. Some piggies and cowies are tougher than other. Just cause they are the
Same weight doesn't mean they'll be done at the same time.

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Wildcat · July 06, 2012, 07:44:52 PM

Quote from: mikecorn.1 on July 06, 2012, 07:40:20 PM
I wouldn't bet on the being done at the same time. All meats are different. Weather it's size, fat content, age. Some piggies and cowies are tougher than other. Just cause they are the
Same weight doesn't mean they'll be done at the same time.

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I concur - My bet would be that the piggy will take a little longer (assuming you want to take it to a doneness that you can pull it and just slice the beef.

Hedlyna · July 06, 2012, 07:58:57 PM

Yes that's exactly what I want, what temp do you suggest for each?

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Hedlyna · July 06, 2012, 08:10:03 PM

And when you reach those temps do you FTC? And if so how long? Thank you for your help

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GusRobin · July 06, 2012, 08:12:30 PM

I would go 185* on the brisket; 195* on the pork. I would FTC for at least 2 hours.
Just my personal preference.

Hedlyna · July 06, 2012, 08:17:13 PM

FTC both meats?

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GusRobin · July 06, 2012, 08:18:12 PM

yes

Hedlyna · July 06, 2012, 08:20:35 PM

Thanks

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Wildcat · July 07, 2012, 04:00:48 AM

IMHO the butt does not need FTC. Just a rest covered on the counter to cool enough to handle. Also the internal temps mentioned sound great assuming you are cooking above 205/210 cabinet temp.

Hedlyna · July 07, 2012, 07:19:12 AM

The cabinet temp is going between 215 and 235 according to the maverick. The Bradley set point is 250

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KyNola · July 07, 2012, 07:30:53 AM

Sounds like your Bradley may be struggling a little to reach the 250 mark but the 215-235 temps are fine for what you are cooking. Two things, when did you put the meat in the smoker? If it was recently put in the smoker then the meat being cold will throw the temp off in the tower. Where do you have the probe placed that is monioring the temp in the tower? Should be placed underneath the lowest rack that has meat on it but where it doesn't get dripped on. By placing it in that position you are reading the temp that is reaching the meat.

Hedlyna · July 07, 2012, 07:49:08 AM

I actually have it between the two racks, my brisket is already at 176 and the pork is at 139 so I rotated the racks hoping to stall the brisket a little. Wasn't planning on eating for another 7 hours. It's only been on for four hours. I've been wanting to add the second element but I'm afraid of getting into something I know nothing about....or how much it'll cost

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Hedlyna · July 07, 2012, 07:50:37 AM

Oh, and thanks for the tips.

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