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Butt and Brisket at the same time?

While drooling over all the entries of late concerning BBQ, I was tossing the idea around about a boys only Mid-Winter Eskimo Smoke fest. In order to maximise the smoked goodies, I was hoping to do a 7lb Boston Butt with a 10lb brisket both at the same time. I've heard some of you guys doing this, I was wondering what temp, how long and what the set-up looked like. I want a long slow hickory smoke. Any suggestions? Thanks and Happy Smokin' New Year!


  • Nature BoyNature Boy Posts: 8,508
    Colorado Jim,
    Ooo. an Eskimo fest. That is an idea that deserves going ahead at full steam! A good setup would be to hang a drip pan under your main grate, and set your brisket on the main grate...elevated over the drip pan. Then use an extended grate, or a second grate elevated with firebrick pieces, to set your butt on so it is elevated over the brisket. At 250 dome, you are prolly looking at a 12-15 hour cook.[p]Lots of ways to set it up. Depends on what you have to work with.[p]Happy New Year back atcha, and enjoy the Fest!
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  • ChuckChuck Posts: 812
    <p />Colorado Jim,[p]Do it, the bet brisket I have done was cooked this way. The picture is of two 8 lb butts over a 14 lb brisket. The setup is an inverted plate setter, drip pan, grid with the brisket and a BGE grid extender with the butts. I did these at 220 for almost 19 hours with a lot of hickory chunks and man were they good. Good luck with your cook.[p]Chuck
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