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Briskets and Butt

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Gandolf
Gandolf Posts: 906
edited November -1 in EggHead Forum
Sounds like a law firm, huh? I want to do two briskets (6 lbs each) and a shoulder overnight on Sunday for about 15 people or so on Monday evening. I know I've seen pics that some have posted of similar cooks, but can't find in archives. Suggestions? Thanks[p]Dave
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  • Braddog
    Braddog Posts: 212
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    Gandolf,[p]I've done this with a raised grate. Brisket on the bottom, butts on top. Seems like my brisket usually finishes before the butt.[p]Cook by internal temp of each piece seperately. I use the 2hr/lb guideline to back into a starting time and then give myself 2-4 hours cushion in the event that they run long. You can always hold them in a cooler if they finish early but it's harder to speed them up.[p]
    Cheers,
    Braddog
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  • Gandolf
    Gandolf Posts: 906
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    Braddog,[p]Thanks, I've got to figger out how to stuff two briskets under my raised grid. Once they've been on a while, shrinkage should help.

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