Eggxperts needed

i have only cooked one brisket and it was not worth talking about anymore than that.........




however i have done several boston buts at once before





and as long as they are not really touching like in the first photo they will cook as seperate pieces of meat... but if they are touching like in the bottom picture they will all cook at the same rate.... that is what i have found from boston butts.. now some of the brisket cookers around here may say diffrent... you will need to fill your egg all the way up... and may i say clean it completely out before loading it up with fresh lump and wood chunks.....


good luck!!!!!!

the top one might cook faster because its hotter up top, other than that i wouldnt add any time. last huge cook i had was on 3 layers, bottom two grids were 8 pound flats, top grid was two butts. flats took 12 hours, butts took 14 hours. controlling temps was the difficult thing because air flow increased as the meat shrank with this cook

yep!!! only way to make it work

I you decide on butts instead you may want to try the cuban Pork with Mojo sauce. Frijoles negros y arroz con el porc . Buen provecha. Un poco Don Julio Commerativo (frio, frio como bandera) tambien.

Here it is just in case.

Ingredients
4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano.
Let cool to room temperature.

Marinate the pork roast in the refrigerator over night
Remove the pork from the refrigerator 30 minutes before cooking.
Place roast and marinade in a pan
Occasionally baste with the juices in the pan
Cook at dome temp of 250 until internal temperature of 195-200
Wrap with HDAF and place in a cooler for an hour or so
Pull and enjoy with Mojo dipping sauce

Mojo Dipping Sauce:
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.