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Brisket and Pork Butt
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![mjs2171](https://us.v-cdn.net/5017260/uploads/userpics/513/nXHKE4HY14V3A.jpg)
mjs2171
Posts: 26
New egg owner here (2 months). Have grilled quite a bit and done 1 pork butt (it came out pretty darn good, 9 lbs with 9 people over and nothing left but bone and fat). I am planning on having 12 - 14 people over this weekend and wanted to do a brisket and a pork butt. Is this a good idea to do 2 diff meats at the same time; or should I just stick to one or the other until I have some more practice down?
Thanks in advance for any and all helpful hints!!
Thanks in advance for any and all helpful hints!!
Comments
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Wont hurt a thing. Cook them the same except for what temp you take them off.Be careful, man! I've got a beverage here.
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Thank you. Any thoughts on sizes? I was thinking about a 7 lbs each.
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7lb each would be about right for serving that many people. I, however, do not like cooking small briskets. I find that 10-13 lb packer briskets turn out the best.Be careful, man! I've got a beverage here.
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Thanks for the tip!!!
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travisstrick said:7lb each would be about right for serving that many people. I, however, do not like cooking small briskets. I find that 10-13 lb packer briskets turn out the best.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
mountaindewbass said:.. Speaking of briskets. Mine cooked to 200 was super good... But had a ton of fat on the inside of the cuts of meat? What gives
I'm guessing it was a whole packer and that fat layer is between the point and flat-thickest part of the flat determines when it's finished-then if not making burnt ends-separate the point and flat along the fat seam and slice and serve. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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