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Brisket & Butt

Does anyone have experience cooking these together?  I'm going to do both tomorrow night and wonder if I should start the 14lb packer before the 8lb butt.  The butt is alot thicker than the elongated packer so I'm thinking that when my butt gets to 200º, they'll both be done (or at least pretty close).
XLBGE- Anchorage, AK


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