Brisket and Butt

Wowens

I'm planning a cook for the weekend, and I've got an 18lb brisket, and an 8lb butt to cook on my XL with an upper rack.  I want the Brisket to serve about 6pm on Saturday.  The Butt I'm cooking for a friend, so timing is not really important on it.

I'm thinking a grid temp of 225, how long will that brisket take?  18-20hrs??  I think the butt will probably be at 240 on the upper rack, and will take 10-12hrs.

Any concerns with the pork fat dripping on the brisket??  I'd think it would be a good thing.

It's my second brisket, and much larger than the other one I did.

Thanks!

six_egg

I am a 250 to 275 temp smoker. Your time sounds close for both at your temp. In theory the butt above the brisket sounds good. I just wonder about the rub and bark on brisket. I am no expert just my thoughts.

lousubcap

I am in the brisket over butt camp for a couple of reasons; the brisket will likely require more care and feeding than the butt and as noted above, initially the pork renderings can cause a rub/bark issue for the brisket.  
Also if your brisket is 18 lbs pre-trim you will likely trim off 2+ lbs before you get rolling.  FWIW-
@Wowens - PM sent with some brisket info.  

Wowens

six_egg said:

I am a 250 to 275 temp smoker. Your time sounds close for both at your temp. In theory the butt above the brisket sounds good. I just wonder about the rub and bark on brisket. I am no expert just my thoughts.

I normally do butts at 250, but I see alot of people doing brisket at 225, and I thought it gives me a little room to bump to 250 if I need it to finish faster.

How long at 250 do you think the brisket would take?

4TheGrillOfIt

I most definitely would not want the fat from a pork butt dripping on my brisket.  As far as timing goes, it is far from an exact science.  I’ve had brisket finish three or four hours sooner than I planned.  Maybe I suck at planning.  

lousubcap

@4TheGrillOfIt - That's why the wide FTC window is the target on any brisket cook.  You can do all the planning and ciphering you want but always remember, "The friggin cow drives the cook." 
Yes sir, I have been there many times on both sides of that issue.  Just know it's out of your control to an extent. Extending a fast finishing brisket cook is harder than powering a slow learner across the finish-line.  But that brisket cook is so much fun for all the audibles.  FWIW-