Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket and Butt at the same time. Thoughts?

Thinking about doing an overnight low and slow with a butt on a raised rack and a Brisket on the bottom grid. Has this been done before? Thoughts? Words of wisdom..Advice Please...
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......

Comments

  • AltonAlton Posts: 445
    Thinking about using this set up
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • bccomstockbccomstock Posts: 337
    Are you wanting them to finish around the same time?  Are they the same size?  Maybe I'm offbase, but I would probably put the larger piece on top since higher in the dome is hotter.. But a butt is alot more forgiving than a brisket, so you have to take that into account as well.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • AltonAlton Posts: 445
    @bccomstock I didn't think about weight. I was thinking more of having the Pig fat drip down over the beef. Since I'm doing this for a party I'm planing on FTC for both, so not sure if it matters which finishes first. But hell I'm not convinced of anything at this point...still researching WHO DAT!
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • GA_DawgsGA_Dawgs Posts: 273
    edited April 2013
    Alton, two thoughts on this. At 250 dome and brisket on top you will be close to 1.25 hrs per lb. butt on the bottom would be closer to 225-235. Other thought is switch the two and have pork fat dripping on brisket. Dome near 275 will help them be done around the same time. Just my $.02. I'm sure someone else who had done it will be on to weigh in soon.
  • Dave in FloridaDave in Florida Posts: 966
    edited April 2013
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • pgprescottpgprescott Posts: 4,969
    I would do brisket over butt and fat down for me. The butt will further buffer the delicate brsket flat. From any direct heat. My 2 cents. The barks might suffer a bit. I guess we'll see. Good luck
Sign In or Register to comment.
Click here for Forum Use Guidelines.