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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket and pork shoulder

Lawman58
Lawman58 Posts: 79
in Beef
this is my first time doing both together. I was planning on 250 degrees. Any idea how long it should take?  Is this temp ok and not dry out the meat?  Anyone suggestions would be great!! 
· Share on FacebookShare on Twitter

Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    What size are each? Will you be able to fit them on one level without touching or will you tier?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    I am going to put them on the same level they are smaller cuts. Brisket 6lbs each already trimmed and shoulder about 8lbs each. At least I hope they all fit. On a large BGE
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited June 2015
    I'd plan 1 to 1.5 hrs/lb for each but that could vary some. Both can be ftc'd without any problem so pull each when they are done and you can hold them for mutiple hours. Hopefully you can get them both on without touching one another. Make sure if either cut extends over the edge of the platesetter that you put foil under that portion to protect the meat from direct heat. 


    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    Sounds good thanks for the help. 
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Good luck. Remember to post pics.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    @TexanOfTheNorth   In doing the tier system cook does the juices from the pork on top of the brisket make a difference in the taste?  Think I may need to do the tier system. Meat is bigger than I thought. 
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I've never done it but it certainly could. It will definitely affect the bark.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    A better option might be to do one of the meats first and ftc it. Do the other meat "turbo" to shorten its cook time. Do a search for turbo and you'll find a number of threads discussing that method.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    That's a tight fit. Looking forward to hearing how it turns out,
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • QingEsq
    QingEsq Posts: 241
    Looks good so far @Lawman.  For what it is worth, I have tiered butt above brisket flat a few years ago and to my recollection liked it.  I got comfortable with the strategy because some suggest putting bacon on lean brisket flats to replace some fat cap, so I figured there isn't much difference.  If the bark is a concern, then I would give the brisky a 2 or 3 hour head start so the bark can start to set before the butts start significant rendering.  Just a thought for next time.
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    Thanks @QingEsq for the extra help.  This is my first combo and wasn't sure about pork on top of beef. Sure will try next time.  @TexanOfTheNorth it was a little tight but made it happen
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Lawman58 said:
    Thanks @QingEsq for the extra help.  This is my first combo and wasn't sure about pork on top of beef. Sure will try next time.  @TexanOfTheNorth it was a little tight but made it happen
    I'm sure it turned out great and was enjoyed by all!

    Any after pics?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • Jstroke
    Jstroke Posts: 2,600
    Lawman one thing to always remember in the back of your mind is that pork fat makes almost everything taste better. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    Here is the brisket looks pretty good just came off. Pork came off at 0530 and looked just as good. 
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Nice! Any plated pics?
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    Here is the pork. Cooked a little too long but still good. 
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79

    · Share on FacebookShare on Twitter
  • QingEsq
    QingEsq Posts: 241
    Looks good to me!  Well done.
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
    · Share on FacebookShare on Twitter
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Great looking results @Lawman58!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    · Share on FacebookShare on Twitter
  • Lawman58
    Lawman58 Posts: 79
    Brisket turned out pretty good.  Seemed a little dry.  Everyone liked it and ate it all. 
    · Share on FacebookShare on Twitter

Categories