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Butt and Brisket cook tips needed!

rogerga
rogerga Posts: 5
in EggHead Forum
I have a 9lb butt and a 11lb packer brisket I need to smoke together to be ready to leave the house at 1pm Saturday for a 4:30pm tailgate. I have a large egg with original setup or a adjustable rig with oval stone and dual oval grids I could stack them. My question is on start time for both and optimal placement ideas. I thought butt on top so fat could drip on brisket to help keep moist. Please lend me your superior suggestions.
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Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    The butt will take longer than the brisket, figure 2 hours per pound on the butt and 1.5 hours per pound on the brisket at 250 dome. I put the butt under the brisket as beef dripping on the pork is better than pork dripping on the beef IMHO. Make sure to allow for extra time and can always FTC when done.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • lkapigian
    lkapigian Posts: 11,549
    I am so inferior but if it were me, both on same time ....monitor both probe and pull at desired temp, the cooler is you friend, stay away from the oven unless you want pot roast,.....I'm not worthy as most here but that's my thoughts
    Visalia, Ca @lkapigian
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  • westernbbq
    westernbbq Posts: 2,490

    I would think that the brisket would take longer- being 2 lbs heavier


    I cook whole briskets and shoulders at 235 for 1.5 hrs per lb.  The brisket should be done on lower level and with about three hours to go, wrap it in foil and put some pan drippings or room temp sweet beer in the foil and leave it on the Egg.  Shoulder- same process and be sure to set both out for about an hour before they go on the Egg.


    If you're leaving at 1 for a tailgate party at 4, be sure to triple wrap both in foil at 1, pull off grill and put in a cooler that has nothing cool in it.  By the time you get to the tailgate party that meat will be moist and pull apart tender on the pork, and the brisket will be cut into slices of pure heaven.

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  • rogerga
    rogerga Posts: 5
    Ok, both on at 7:30 with butt on top. Top grate is 235 front and bottom rear is on the DigiQ at 225. Hope all goes well.
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  • rogerga
    rogerga Posts: 5
    7:30 am. Seems we have been in a stall since around 3. Butt at 162 and brisket at 158.
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  • pescadorzih
    pescadorzih Posts: 926
    rogerga said:
    7:30 am. Seems we have been in a stall since around 3. Butt at 162 and brisket at 158.
    How is the cook coming?
    If it isn't coming up t temp, you may want to bump up the heat to 300-350 range.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • rogerga
    rogerga Posts: 5
    They are both around 165 now so they have moved. At what point should I bump to 300 or 350 if I need to leave in 4 hrs?
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  • SGH
    SGH Posts: 28,989
    How did your grub turn out?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • rogerga
    rogerga Posts: 5
    Not too bad considering I had to bump to 275 at around 10:30am to finish at 1:00pm. That is 17.5 hrs and it would have been more if I was able to leave it at 225 as planned. Brisket suffered a little but was still edible in slices.
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  • Foghorn
    Foghorn Posts: 10,228
    rogerga said:
    Not too bad considering I had to bump to 275 at around 10:30am to finish at 1:00pm. That is 17.5 hrs and it would have been more if I was able to leave it at 225 as planned. Brisket suffered a little but was still edible in slices.

    We are all our own worst critics.  I'm guessing those who ate it thought it was great. 

    Declare victory.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SGH
    SGH Posts: 28,989
    Glad it turned out well my friend. Enjoy!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    I would think you would use different smoking woods for pork and brisket...
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