Butt and Brisket at the same time?

Unknown

I've done pulled pork several times, but have never done a brisket in two years of owning a LBGE. Sister wants me to cook a butt for her this weekend, and I was thinking that while I've got it fired up anyway it would be a shame to just do one butt. Can I do a brisket at the same time, or are the desired temps too different?

Smokin Bob

Ben,[p]Just posted my current scenario on my brisket/butt combo (just below this). So far it LOOKS good. I'll post final results but I just place the Butt on later on in the "cook" since it will not require the same amount of cook time.

James

Ben,[p]On a few occasions, I've done as much as 2 butts and a brisket at the same time, using a setup very similar to what SmokingBob is using in a lower post.[p]It's worked out great each time.[p]

The Naked Whiz

Ben,
Kim and David, of "Smokin' Away Again In Porkaritaville" fame, routinely do butts over a brisket. Maybe Kim will see this and give you some of their secrets.[p]TNW

Chuck

<p />Ben,[p]I almost always do a couple of butts when I do a brisket. I use whole briskets in the 10-14 pound range and they usually finish up at the same time. [p]
Chuck

Unknown

Chuck,[p]That looks good! Looks like you use mustard and rub on the butts, but what about the brisket? What's the target internal temp for the brisket? I was thinking of doing a smaller brisket and cooking them side by side, but a big one with a raised grid would be good after catching those pork drippings for about 20 hours!