2 butts and a brisket

Pigasso

That's the agenda for the friday night cook on the large. I picked up 2 butts at Kroger - they weigh about 8 lbs each. I do not yet have the brisket. I'm envisioning inverted plate setter,drip pan, grate, brisket on grate, raised grid with the 2 butts on that. Dome temp 250.[p]How does that sound? Will all that fit and how much time would you allow for the brisket - and what size should I shop for?[p] Any other suggestions would be welcome![p]Thank you

sprinter

Pigasso,[p]That sounds like a plan, should all fit. I've done that with a butt and brisket on the medium, large should have no problem wiht the two butts.[p]I usually get briskets done in about an hour a pound, give or take a bit. I would allow about 1.5hr/lb on the butts. Cooking 250 will get you there in a reasonable amount of time. The 8 pound butts will take about 11-14 hours.[p]Good luck, sounds like a fun weekend of cooking.[p]Troy

JM3

Pigasso,[p] I did something very similar this weekend. A pork shoulder, a boston butt, and a brisket. What you are describing is exactly what I did. Came out fine.[p][p]John

Unknown

<p />Pigasso,[p]My method in the contraption.[p]Dave

BobinFla

Pigasso,
Go for it. Just remember that any rub that you use on the butts can drip down onto the brisket with the fats. What I mean is, make sure that this taste isn't something that isn't compatible with the rub on the brisket.[p]I put a 13.7# brisket on the lower grate (had to "squish" it so it would fit). Everything came out excellent.[p]Personally, I'd up the dome temperature to about 275 or maybe 300 so it wouldn't take forever. Remember, those cooking the winning butts and briskets in competitions don't have 24 hours to cook these things, and I haven't had any complaints from those who make my food dissappear.[p]Have fun, and appropriate drinks (here it would be frosty ones) to ya,[p]BOB

The Virginian

Pigasso,
Let the brisket go until it reaches around 190 internal, however long it takes. Usually takes me about 1 1/2 hours per pound or more. [p]Brett

Unknown

Pigasso, my picture posting sucks or I could tell ya for sure on this cook I did...but I think you will have a problem with them being too high...if it was just one butt right in the center maybe it wouldn't. Anyhow, I ended up laying em right on the brisket and everything turned out fantastic. [p]

Unknown

Pigasso,[p]I did exactly that cook last Saturday night - used a 12 # whole brisket with 2 butts. Temp = 225 / time about 20 hours. I cut the brisket in half. [p]Everything fit on a large just fine. I got good advice via email from Chuck up in NJ on the temp. Last weekend he posted a great picture of 2 butts over a brisket. Take a look for inspiraton.[p]Other temps / times may work, but 225 was better than faster cooks I've done with brisket. And the butts were perfect.[p]Good luck![p]Best,[p]CTB