Advise for the week end

[BigRed]

Greetings fellow smokers!

I plan on doing a 15lb brisket untrimed and a 7lb pork butt for Monday.
My plan was to do them together with Maverick probes in each section of meat. I plan on smoking for 3-4 hrs. at 200 to 225 degrees and finishing off for approximately 8 hrs more for a total of 12 hr. or until the thermometer says other wise. Plan to use hickory

My quesiton is can I do both pieces together? Should one be over the other one on the racks? I plan on the Pork Butt on the bottom and the brisket on top. Going to pull the butt anyway. Do I need more time since I will have more meat in the BS or just depend on the probes?

Firts invite to my son's new house and we got to do all the cooking!!
I guess they never leave home!

BigRED

[BigSmoker]

BigRed,
Can you fit a 15lb brisket on one rack?  If not I would cut into two pieces.  If your cutting into two pieces, brisket flat will probally get done first.  Deckel and butt will probally get done about the same time.  Maybe I would put flat on top rack then butt then brisket then rotate butt and deckel half way through.  IMHO I would trim some of the brisket fat.  I normally just cook the flat because thats all I need but I would cut to 1/4" fat on top and remove fat between the two pieces of brisket.  I pull my pork off[:D] at 200f and my brisket at 185f.  I would also use fresh batteries in my probes.  I hope some of the more experienced folks also post some suggestions.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />BigRed,
I pull my pork off[:D]

I hope some of the more experienced folks also post some suggestions.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Ya really think anybody is going to respond to that?[:D][:D]

Nothing to add to the recipe, you two seem to have a pretty good idea of what you're doing.

Hope you enjoy the fruits of your labor & have a nice weekend.[:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[MallardWacker]

Big R,

Doing two butts at a time takes me about 12-13 hrs.  The brisket on the other  hand(I admit to limited experience here) would probably take another maybe? 4-6 hrs.  I would [:I]"pull your pork"[:I] when it reaches temp (185 or so) do the wrap-towl-cooler thing and place the probe in brisket and continue to smoke.  I acually put smoked two butcher cut briskets about the same size, do to there shape I was able to cram and adjust them to fit.  If you got to trim something, trim the dekle off, it's kind of funky meat anyway-still smoke it, just on another shelf.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

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