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Timing....Butt and Brisket

I have a 16lb Packer Brisket and an 8lb butt that I need to have ready around 4pm on Thursday.  I usually cook a dome temp of around 250.  What is the best scenario for timing.  Should I start at the same time and take off when they hit 200 or start the butt later.  Any advice would be appreciated.

Cooking on an XL.   


  • I bet they are done about the same time.
    Be careful, man! I've got a beverage here.
  • Dyal_SCDyal_SC Posts: 4,691
    I would throw them on at the same time. If the butt finishes first, just wrap in foil and place it in a cooler with a towel. The butt will stay hot for several hours that way.
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