Butt and Brisket Time Question

Retired RailRoader

I got all the neighbors coming over tomorrow for some good Egg food. I figured it was time to have them all together and feed them before they decide to storm the place with all the smoke that I put into the air. I am going with 2 - 7lb. boneless butts over a 7lb. brisket flat. I am assuming that if I have a separation between the butts they should take anywhere between 10.5 and 14 hours (1.5 - 2 hours per pound). The brisket should also fall within the same time frame as the butts. Dinner is going to be served at 4PM so with a few hours in the cooler I am guessing that I should put the meat around 11 tonight with a finished product anywhere around 10AM to 1PM. Am I on the right track. By the way this will all be going on as Hanna is ripping up Long Island. Thanks.

civil eggineer

I would allow 16 hours for the butts at 250 dome temp indirect for cooking time. The brisket will probably finish around 12 to 14 hours. The meat can sit in a cooler for up to four hours easily and stay very hot.
Also load a lot of lump because that is a lot of meat! Check on the temps throughout the night or you are going to face an angry mob!

stoner

I've had great success with the butts in the egg. I lik e to put a rub on them the day before or in the morning if you are going to put them on at night. When I cook 2 put them in a v-rack over a beer and apple juce drip pan, put them on at 8-9PM, and just let them go at 225 until 10 in the morning. I take them off and then put my brisket in until diiner time. I've found that 8 hours is good on a brisket and have seen them go dry more than that. Good luck and ride the storm out!