Brisket and Boston Butt

piney

I am going to do a 14 lb brisket and a 8 lb boston butt together on a LBGE for a birthday dinner on Sunday at 1pm., my question is do I put the brisket on the bottom and butt on top (using  the AR) or vice versa? Also what about cooking times? Do I start the brisket and then a few hours in add the butt?

SGH

@piney‌
Let me first say that this is just my opinion and how I prefer to do it. I always prefer to put beef above pork for various reasons that need not be delved into here. Next if timing is of no concern I would cook them seperate. If they must be cooked at the same time for some reason then I would load them at the same time. I prefer to load a smoker one time for one run if at all possible. Reduces the chance of fouling up. Just my thoughts my friend. Good luck.

lousubcap

+1 on beef over pork but that is like Ford vs Chevy-regarding the cook start, I would focus on the brisket cook as that has a much tighter finish window than the pork.  Cook total time depends to a large eggstent on your calibrated dome temp.  If running around 270-290*F on the dome the brisket will likely take a little less than 1.5 hrs/# with the butt going a little longer per lb.  But each will cook at their own pace. That said, give yourself some space and aim to finish early and use FTC to get you to the eat time.  Each will hold easily for 4+ hours in a good cooler (pre-heated) wrapped and hot towels to fill the void.  FWIW-

piney

Thanks SGH and lousubcap, I think if I do the butt on the top rack that the pork drippings will foul up the brisket, also, I might cook them seperate I have a large and a medium egg, if i do that I will start them at the same time. I will try to keep both eggs around 275. 

SGH

I would definitely do them seperate if you have two eggs. That will give you total control over each meat to make adjustments if need be without interfering with the other. I would not even consider cooking them together if you have two eggs. The exception to this would be if you had a very large offset or vertical cooker where space wasn't a issue. Just my thoughts my friend. Good luck.

SGH

One last thing. For the brisket you can safely run anywhere from 225-275 and get outstanding results with little effort. On the butt you can really crank it up if you so desire. I have been cooking them as of late in the 375 degree arena with outstanding results. No wrap no nothing. 375 degrees indirect until done. This shortens the dwell time in the cooker dramatically.

SGH

@‌piney
This is honestly the last thing.
I follow the beef over pork rule across the board. Just my preference.