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Timing....Butt and Brisket
I have a 16lb Packer Brisket and an 8lb butt that I need to have ready around 4pm on Thursday. I usually cook a dome temp of around 250. What is the best scenario for timing. Should I start at the same time and take off when they hit 200 or start the butt later. Any advice would be appreciated.
Cooking on an XL.