Brisket and butt

DIAD

I am going to do a butt and a brisket at the same time. I have an AR and will try to have the butt on top of the brisket. I'm hoping that they can be offset so that the butt fat misses the beef. My question is that I only have a maverick with one probe for the meat. Which should I put it in? Should I try to get similar weight meats?

Thanks!

buzd504

I'd put the probe in the butt (heh).

lousubcap

Meat weight won't have too much impact on cook times as each will cook at its own pace.  You may want to go to your local grocer and get an oven proof analog "leave-in" thermo (about $6-9) and put in the opposite hunk of meat.  Then when the maverick passes thru some fairly high temp-take a look at the analog thermo.  BTW-you can calibrate those thermos-same process as the BGE dome.  But don't go so high with the calibration temp.  FWIW-

SGH

Sir this is just my opinion. I would recommend putting the brisket over the butt if at all possible but that's just my preference. As far as the probe if you are stuck on using it I would recommend putting it in the brisket as you have a much larger room for error with the butt. On brisket timing is of the essence and the window of opportunity closes very fast. Now that being said I do not know the weights of your meats. If you have a small butt and a real large brisket then I would recommend putting the probe in the butt and when done moving it to the brisket for completion of the cook. Others may disagree but a good rule of thumb to follow when cooking beef and pork together is always put the beef above the pork. Especially on cooks lasting more than two hours as the long dwell time in the smoker can cause the pork to impart a off taste to the beef. Please bear in mind that this is only my opinions and you may want to take the advice of more seasoned cooks if they offer input. As always I hope this helps my friend. Good luck.

fishlessman

when ive done 8 pound butts over 8 pound flats the brisket flats always finished first. the butts i get have no fat cap and i havent had a problem with off flavors from dripping but then again im a newengland yankee and have no business cooking briskets
get a cheap dial roast thermo gage and put it on top of the butt, you can look down thru the top vent to see temps

SGH

@fishlessman‌
I would like to make one correction to your post if I may. You have all the business in the world cooking brisket as you are very accomplished at it as well as many other things.

JohnH12

Several times I've done a couple of butts and a packer brisket.

I like the butts on a raised grid over the brisket for an added flavor.

They all finished about the same time or at least within an hour of each other.

grege345

I'd go with maverick in brisket. Brisket is more pricey for one thing and as @SGH said the brisket window will shut quickly. As fot the butt, more forgiving no doubt. Also, when the bone pulls clean its done. No need for maverick in this instance. Keep us posted

Soonerbred83

I am planning to smoke my brisket and butt at the same time and same level. They will both fit on the grate with room to spare. Should I start one before the other? What internal temps should I look for?