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Brisket and Pork Butt at the same time?
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Captpablo
Posts: 63
I am sure it's been done before. I'm looking to smoke a brisket and a butt at the same time. I'm still thinking this through, but my thought would be a 5lb butt and a 8 lb brisket(give or take). Any pointers, tips?
BTW, I have a LGE.
BTW, I have a LGE.
Comments
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Adjustable rig or god help us that I mention the swing rack without 48,000 posts to follow. Both are excellent options of you plan on doing this more than once. If this is a 1 time shot, use some empty beer cans and a $20 webber grate from home depot.Keepin' It Weird in The ATX FBTX
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lol. You can also search for "raised grid" for other home made ideas for dual racks.
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I love the idea! Which one would be on top?ScooterMid TN. Hangin' in the 'Boro. MIM Judge
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Interesting. With your set up, I would place the indirect plate feet up? Grate #1 on top with brisket or butt, then beer cans plus webber grate with butt/brisket?
Right now, this is a 1 time thing....Let's be honest, probably not, but need something for Saturday.
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You got it. Does Not matter which is on top. Whichever fits on which rack will work.Captpablo said:Interesting. With your set up, I would place the indirect plate feet up? Grate #1 on top with brisket or butt, then beer cans plus webber grate with butt/brisket?
Right now, this is a 1 time thing....Let's be honest, probably not, but need something for Saturday.Keepin' It Weird in The ATX FBTX -
Good luck, let us know how it goes!
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You should be able to cook a 5lb butt and a 8lb brisket on the same grid. I would use an oversized drip pan (disposable turkey roaster with blunt ends works great) for more protected area.
Good luck.
-SMITTY
from SANTA CLARA, CA
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Thanks all. I usually cook butts @ 300 dome, and brisket @ 250/275 dome.
What do you guys recommend here? I lean toward 275 dome.
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You might even have a 25-degree difference if your second grid is high enough.*******Owner of a large and a beloved mini in Philadelphia
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ive done it a few times, butt on top rack, brisket below. always comes out good. 250 degrees until 195 internal.
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If I can fit on the same grate, 250 should be fine, right?
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I did this earlier in the summer. Butt on the top brisket down below. I think the butt juice added a lil sumthin' to the brisket... :-)
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This is one I did for the wife's work Christmas party. They turned out great.
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