Brisket and pulled pork

KGilma2018

This Sunday, I am having about 20 people over for memorial day.  I have a 15.5 lbs prime packer and an 8 lbs pork shoulder.  This will be the 3rd time I've attempted each of these, but never at the same time.  The first two briskets were only choice flats, they were edible but kind of dry.  I'd like to not ruin a $50 prime brisket.  I plan on eating around 5pm Sunday.  I have a smokeware grate stacker for some extra space, and also a Flameboss 300 to control it.  I'm thinking 275*.  I know if I put the pork shoulder on about 5am, it will be done around 3pm at that temp.  What about the brisket?  I'm figuring it will weigh about 13 lbs +/- after trimming.  What time should I put it on?  10pm Saturday, Midnight Sunday morning?  FTC for a couple hours is no problem, I just want them both done before guests arrive.  Also, I want to make burnt ends with the point, any tips?

MotownVol

I just cooked a 9 pound brisket flat yesterday.  Put it on a 7 AM at 275 -285 degrees and by 11 AM I double wrapped it as it was 165 degrees.  I use the Dr. BBQ method and pour about 3/4 of a cup of coffee in my wrap and finished it off by 1:15.  By that time my temp was down to about 250.  

The only thing Hong I would add is my brisket was out of the refrigerator for about 3 hours before going on the egg, so it was fairly warm.

KGilma2018

Thanks.  I think I will still put it on between 10 and midnight Saturday night.  That will give me 15-17 hrs.  Hopefully it doesnt take that long, but i suspect it will slow down a bit when I throw the shoulder on Sunday morning about 5.  

Hook_emHornsfan_74

When I did my last prime brisket it cooked faster than the choice packer I cooked.  I’m sure others will respond with more experience. 

ColbyLang

You can probably put it on around 4am Sunday, unless you prefer midnight. I’m an early riser due to the bakery life. 

KGilma2018

ColbyLang said:

You can probably put it on around 4am Sunday, unless you prefer midnight. I’m an early riser due to the bakery life. 

I'm an early riser too.  I may put it on after midnight, and use the ol' texas crutch to power through the stall, to save some time.  

KGilma2018

One question I have is... with the grate stacker in, brisket on the bottom and pork on top.  Will the pork dripping on the brisket effect the bark?  

BigMacBBQ

@KGilma2018 - I'm also planning to cook a brisket (12lbs before trimming) this Sunday. I need to have mine done by 12 noon and I plan to cook it at 240F (dome temp) so that if it gets a bit more hot than I'm still okay. I plan to use my Egg Genius and start it at 11pm or so. It should be plenty of time based on my past experience and still give me lots of time to rest before eating. It would be great to see some pics of your brisket when you finish.

Photo Egg

On a multi meat cook like this, always focus on the brisket. The Pork Butt are very forgiving in comparison. Both the brisket and butts will easily hold wrapped in foil for 4-5 hours. Just give them both a little rest before you wrap them tight in foil. You don't want to over cook them by foiling them too hot.
You got this!

GoooDawgs

I do brisket over butts, but I don't think the drippings make a big difference either way.  Both are awesome - but I agree with @Photo Egg.  Take care of the brisket! That's your top priority! 

KGilma2018

Put the brisket on at midnight @265*.  5am iput the shoulder on and the brisket is already at 175*.  Going to let it go another hour then wrap it.