Brisket and Butt

Tripmaker

Put a 12lb. brisket and a 9 lb. Boston Butt side by side on my large BGE. Set up with the plate setter and a 240 degree dome temp. The brisket was done after 11 hours 15 minutes and a temp of 200. The pork butt was done in 13 hours and taken off at 195. The brisket turned out a bit on the dry side so perhaps I should have removed it sooner. The butt was nice and moist. Both were held in a cooler for 4 hours after the cook.

Question is, some on here talk about a butt taking 18 hours, at what dome temp are you cooking to go that long? Both my attempts so far are coming in at right at 1.5 hours per pound. I have checked my thermometers and they are right on at boiling temp.

Wise One

Your times are right on for that temp. When I have managed to get my egg stabilized at 220, it will take closer to 2 hours rather than 1.5 hours. I have not found enough difference that I worry too much about it. I want my temps under 240 but I will take anything between 220 and 240.

civil eggineer

My butts almost always take around 16 to 17 hours at 250 dome temp and 7 to 8 pound butts. I think every butt is a little different and that's what helps make the world go around. I pull my briskets around 180 to 185 and then foil. I think 200 meat temp is a little above where you should be for a brisket.

Tripmaker

Next time I'll pull the brisket off earlier. I was a bit surprised that they were done as quickly as they were. When I put them on it was a tight fit with no space between the two meats, of course by the time I pulled the brisket they had both reduced in size. I thought though due to the total volume of meat they both would have taken longer than they did. It's all still a learning experience for me.