Last minute pointers

Furall

Hello, I am going to attempt a brisket and couple butts in my large tonight. My target time to eat tomorrow is 4-5 pm. Weight of the butts is 15#. Brisket is 16#. I am thinking start my fire around 8 then put meat on at 10. Brisket below and pork up top. I have an RB adjustable rig. Target pit temp is 225 overnight then adjust in the morning. Shooting for 2-3 hours FTC on both. Anyone with more experience cooking both at the same time have any corrections or ideas? Thanks

slovelad

You won't make it at that temp in my opinion. You will need at least 1.5 hours per pound at that temp. I would load the egg as absolutely full as you can and cook them around 275 (although it's going to be tough to get a temp with all that meat)

lkapigian

you will be cutting it close however If it is Prime and IF you wrap @ the stall you will speed up the cook- I target 4-6 hours before the protein is needed---4-5 PM I am OK if it is done @ noon

Furall

 Ok, I will bump it up to 275. I loaded it to the top of fire ring. I am using my cyber q but can't get it to connect in adhoc at all. Not sure what's up with it. Wondering if I shouldn't just ditch the controller and get it dialed in before I go to sleep. Thanks for the help man. 

Furall

I can put it on at anytime before 10. May try for 7 or 8 and just ftc. Am I ok with pork above brisket or does it matter?

DoubleEgger

I'm in the brisket on top camp. The brisket will cook at lot faster high in the dome so account for that. 

Foghorn

@slovelad isn't wrong, but I look at it differently.  I like to sleep during the night so I just let it settle in at a low temp when I put the meat on and then deal with things in the morning.  Lower is better.  You can always crank it up to 275 - 290 in the morning depending on the meat temp.  

Also recognize that with that much meat on the grill, when you first put the meat on your dome temp will probably read much lower as it will be sitting very near whatever cold meat you put on the top rack.  Don't chase the dome temp - especially early in the cook.  Just trust whatever temp it was at before you added meat will be the temp where it will settle after the meat warms up.

lousubcap

Great advice above-get it stable (around 250*F or so seems to the LBGE sweet-spot) for a couple of hours and then load it up.  As with @Doubleegger brisket on top to preserve the bark and sometimes it needs more care and feeding than the piggy.

BTW- your post-trim brisket weight can be anywhere from 1.5-3 lbs less than the purchase weight for reference.  
One other thing given around an 8 lb butt for cook-time purposes (x2) expect a good hour or more to get back to the the pre-protein load stable temp as mentioned above.
Make sure you have a good sized air-gapped drip pan for all the renderings.  
Above all, enjoy the cook and follow-on eats.