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Brisket and Pork Shoulder together in one cook..

MoFlickey
MoFlickey Posts: 1
in EggHead Forum
Purchased my BGE XL just in time for Super Bowl and really enjoying it so far... Very happy with the versatility it offers and have cooked ribs, chicken and pizza. Now I am looking to smoke a large brisket and two 10 pound Pork Shoulders for our Daytona 500 party this weekend and could use some advice. Has anyone out there attempted this on their XL? If so, would like to know how it turned out and if it was more trouble than it was worth? Did pick up a Flame Boss 200 today to help the process.
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    http://eggheadforum.com/discussion/1182807/brisket-and-pork-shoulder

    This is is a good start. Google is your friend. 

    I've also seen it done with a second level grate. 

    If if you have to cram it on one layer at the start it may take a little longer but when the shrinkage eventually sets in and air can flow around each hunk of meat they will cook nicely. 

    Most importantly, welcome aboard. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,793
    Welcome aboard and enjoy the journey.  No XL here but using google and adding egghead forum to your query will yield many threads.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,261
    Doing a shoulder and a brisket together should not be overly difficult on an XL, providing, of course, you have a second level grate. I would put the brisket on top, because I think it would provide easy access, should you wish to inject or wrap. Shoulders, I just don't touch once placed on the BGE. I do inject choice and lower grades of Beef. I also wrap brisket during the cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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