The Impossible Challenge: Brisket AND Pulled Pork on a Large Egg For One Meal?

tau_ceti

Alright folks, I'm wondering if this is possible. Frankly, I don't think it is, but I'm willing to make a fool of myself and ask. 

I have a large egg (and a Mini). We have a big family gathering coming up in a month. Dinner is around 4.

Is there any way on this Earth I could cook a pulled pork and a brisket at the same time? Or for the same meal? 

Thoughts: 

a multiple-tier setup, brisket down below, pork up top. i have a woo ring, but not sure that would give enough clearance. 

pulled pork overnight, pull it at 9am, stick it in the yeti. Turbo brisket. My first brisket was turbo and came out great, so I think it's doable. 

brisket on the large egg, pulled pork in the mini … I've done that before but it's risky. once it turned out perfecto, once it was in the danger zone for too long. i told everyone i was going to toss it, but they refused, we ate it, nobody got sick. 

Yeah, all this is crazy except maybe the second option. But crazy is part of the Egghead life, so if you have any thoughts, I'm all ears. 

danhoo

Maybe.  I'd smoke pp in advance, shred, seal and reheat, then focus on brisket overnight so it's in the cooler 4 to 5 hours before service.

Why make it hard?

Edit. The 4 to 5 hour is to give a time buffer if the brisket goes long to ensure it's ready on time 

unoriginalusername

Brisket holds well in the hot hold. Cook the day before to finish to 195 / slightly under done later in the evening. Hold in oven so meat is 140f. My oven can be adjusted -27f from 170 in settings to do that. 

Fresh cook for the pork shoulder. Either start at night for lunch service or early next day for same day

lousubcap

Given all the options above, I would side with @danhoo.  The PP will reheat great and likely have more smoke flavour (nod).  The brisket cook requires more care and feeding so make that the priority.  FWIW-

fishlessman

have done two 8 pound flats and two 7 pound boneless butts at the same time stacked brisket over brisket and a third grid for the two butts side by side up top. it just fit with a paella pan mounted under the bottom grid as an indirect. used small fire brick splits to separate the grids, nothing fancy. its worth just cooking the butt ahead of time and reheating with the sousvide or oven, cooking this all at once is very problematic with fire control. theres noway to get an accurate dome temp manually and even worse with a control device with all that cold meat in there. cooking temp is a real guess for atleast the first 6 to 8 hours. it is possible but you will lose alot of sleep and temp control is done by looking at what size fire you have, not by reading a thermo or two or three at different levels. any fan device will push a 1200 degree inferno in there thinking its about 150 degrees in the egg

Foghorn

I'd put the pulled pork in an aluminum pan on the top grid, over the brisket.  Put the brisket on at 9 or 10 PM the night before (adjust depending on size) and put the pork on about 4 AM.  With that timeframe you'll likely have both of them off the egg in FTC by about noon but it gives you a good time cushion.

The other suggestions are also good.

Ybabpmuts

I used to do this all the time on my medium. A full trimmed packers cut brisket on the bottom rack and a full pork butt above (prefer bone-in) on the second grid above the brisket. One of my favorite cooks. 

kl8ton

https://eggheadforum.com/discussion/1192110/full-load-for-the-overnight#latest


I did this once...... On a large

Ike

Keep thinking out how many options you have remembering that once you have the smoke in either one of those, you can always put it in the oven in the house.  You got this right where you want  it.  Just sit out there with what you have to work with, sip on an adult beverage every evening and figger it out.   Just remember, they laughed at the Wright brothers too.

ColbyLang

Brisket overnight. Turbo the butt at 350° at about 7am…..EZPZ…..

EzraBrooks

I would do one of two options:

1) Pork the day before. I would go low and slow but still wrap around 160 with foil. When the pork is done and has rested, pull it and dump all the juices from the foil back into the meat. Reheat in the oven the day of while you are cooking the brisket.

2) Do brisket the day before but later in the day so it finishes that night. Wrap this as well (I like butcher paper but your call). When it is done, hold it in the oven (wrapped) at 170 until you are ready to eat. Long brisket rests actually improve things quite a bit IMO. Then do the pork the day of.

tau_ceti

Thanks everybody! Went on vacation for a couple of weeks. Wound up in the Baltics. Went to a fancy restaurant that., brags about its Green Egg (don’t known why they didn’t say Big) and there was a BGE display in the airport. I really appreciate the comments although I haven’t decided what to do yet.

lousubcap

Sounds like a great vacation.  I'm sure you had a wonderful time.
Thanks for the feedback.  
Many roll in, ask for input and never to be heard form again.

tau_ceti

Well, I have an update. 

Figured out the best way to do this was to find a minimax on FB marketplace. I have a mini too. Wonder what I can do with that one?

GrateEggspectations

Ike said:

Keep thinking out how many options you have remembering that once you have the smoke in either one of those, you can always put it in the oven in the house.  You got this right where you want  it.  Just sit out there with what you have to work with, sip on an adult beverage every evening and figger it out.   Just remember, they laughed at the Wright brothers too.

😂