Planning a Meal (Brisket and Pulled Pork)

spn

Any help would be greatly appreciated. We are having a small get together tomorrow and had planned on serving Pulled Pork. Decided since I had the egg going I'd buy a small "Super Trimmed" briset to throw on with it. I've cooked brisket, and I've cooked pork butt, but never together. Also, when I've cooked either, it has been very casual and "when its done, its done" and has been for the family. Now, if I am trying to get both done by about 5:00 tomorrow, any recommendations on when to start?

I have checked and both fit on my large egg. The pork butt is 7.5lbs and the brisket is right at 8 lbs but rather thin as it is "Super Trimmed" (I've never tried one of these)

Thanks in advance for the always brilliant advise.

Unknown

you had better be ready to start the cook by 10 or 11PM just to be sure.

Crimsongator

Your "super trimmed" brisket will end up "super dry" if you are not careful. I would get a brisket with as much of the fat cap left as possible.

I would start the butt tonight around midnight. You can pull it off after lunch tomorrow and let it rest all afternoon until you are ready to pull it. The brisket could go on in the AM. It should be ready in about 6 hours if you are going 250 or so.

To keep the brisket from drying, you may want to finish it in foil with a liquid mixture added. You can find all kinds around.

spn

Thats what I had originally planned but then I started thinking.......Pork But 7LBS, Brisket 7LBS. Think they'd be OK until 5:00 or so? Don't want to over cook (keep in mind, still somewhat of a novice)!!!!:-)

spn

Perfect!!! The Brisket was an afterthought. I'll try it to see how it turns out. As usual, THANKS!!