Brisket & Butt

hoofaloos · February 2

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).

Scottborasjr · February 2

I'd go ahead and start them at the same time, the butt can be put in a cooler to rest while the packer finishes, How hot are you planning on having the dome temp?

hoofaloos · February 2

No more than 250 but probably around 235

henapple · February 2

The first thing you should do is invite me over...

hoofaloos · February 2

henapple said:

The first thing you should do is invite me over...

Lol. As long as you'll be in the greater Anchorage area. I'm sure I will make far too much food for the 15-20 folks that will be here. Always a ton of leftovers for the wife to give away at work

U_tarded · February 2

try 275ish, i think you will have a closer timing on the 2 and the egg seems to have a sweet spot around there. just an idea. 225 is alright but it can make timing a craps shoot especially when these beasts hit the stall.

MrCookingNurse · February 2

275 is safe and prolly good idea, are you able to monitor the temps in each piece of meat? Can you post pics and updates of this endevor??

hoofaloos · February 2

I'll definitely post the results. I plan to monitor the pork with the digi q and use the thermopen to check the brisket

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