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Brisket or pulled pork

mattb169
mattb169 Posts: 11
edited December 2014 in EggHead Forum
Hi all, I posted on another thread that I was going to do a ham for Xmas but changed my mind. We have a honey baked ham that my wife got from her work so I thought I would smoke something else. I have done both a brisket and pulled pork but can't remember the process. Which one would be "easiest" and wouldn't take as long? Any help or ideas are appreciated. Will post pictures Wednesday. Thanks in advance. Matt

Kansas City, MO - Go MIZZOU!

LBGE - Summer 2014

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Comments

  • logchief
    logchief Posts: 1,431
    If you want easy do a pork butt.  Just did one today.  8 lbs. in 9 hours at 250.  Amazingribs.com and their Memphis Dust rub is great for it, recipie is there.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I'll throw my hat in the ring... I vote brisket. As far as "easy"? Boston Butt is definitely easier. But, I still vote brisket. My reason... You already have a ham/pork so why not mix it up a bit.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Agree with both above. Pork is easier, but you already have ham. Both are pretty much set it and just monitor, but brisket is slightly more challenging. Start with good meat and you are set for success either way.
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  • SGH
    SGH Posts: 28,989
    As far as which is easier, it's not even close. The pork butt wins this hands down and by miles. You almost have to try to mess up a butt. A brisket however can be a real pain in arse. However brother Husker brings up a excellent point. You already have a honey baked ham as a backup so I say go for the brisket as well. Which ever one you chose, good luck my friend.

    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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  • mattb169
    mattb169 Posts: 11
    Might have an issue. I'm wanting it done by wed afternoon/evening so don't have much time. Do both need to have the rub on overnight? I guess I could get tomorrow after work and put in fridge overnight. About How long would a 9# brisket flat take?

    Kansas City, MO - Go MIZZOU!

    LBGE - Summer 2014

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Nope. S&P rub the brisket. Stabilize the egg pit temp. Crack open a beverage and relax until it reaches like buttuh.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    In either case if you want it Wed afternoon, you'll be up mighty early Wed morning, or cook overnight and FTC. Unless you go turbo. The last butt I did, I rubbed it up while the egg was getting to temp. I'll let the other folks answer on brisket as I'm a rookie there.
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  • logchief
    logchief Posts: 1,431
    I put a 8 lb'r butt split in half on this morning and it cooked at 250 and took it off at 5 tonight and just finished pulling it apart.  I'm a brisket virgin though on that end
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    You could always do a pulled chuck roast. Get the ease of a pork butt but will be beef instead of more pig.

    Little Rock, AR

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  • henapple
    henapple Posts: 16,025
    Throw a 12 lb packer on. S&P, chuncks, indirect at 275 fat side down. Around 160 double wrap with foil, bump to 300-320. Around 7 hrs...ymmv
    Will it be the best brisket of all time? No...but the last 2 "chili briskets" I've egged were pretty darn good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • anton
    anton Posts: 1,813
    I vote no on two pork products on the table, give yourself and your guests a brisket, they will love you for it.
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I agree with majority, pork butt is easier, but a brisket with ham would a nice combo. I've only done packers on the egg, that's what I prefer. You don't need to prep it the day before unless you think it will help in getting it on the egg. I cook mine between 250-275 grid temp and it usually runs about and hour a pound or so. Pick one up, get it preprped tomorrow when you get home, get your egg stabilized and put it on that evening and let it ride. That should give you plenty of time to make sure its stabilized to run all night. Start checking at around 195 and pull when it probes like butter. Better to start early and FTC it for a few hours. I FTC'd one for 6 hours or more and it was still really got when I cut it. Remember to slice across the grain of the meat and it should be good. As of rub to me its sky's the limit. I like more then just S&P, but I'm from KC and we like a lot of spice to a brisket. Yellow mustard rubbed on before dry rub makes a great crust. Good luck.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • itsmce
    itsmce Posts: 410
    Another vote for a pork butt...turbo style.  Set it and forget it.  Yes, ham and a butt are both pork, but they taste NOTHING alike.
    Large (sometimes wish it were an XL) in KS
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  • mattb169
    mattb169 Posts: 11

    Thanks all for the suggestions, I think I'm going to do a brisket.  Not sure if I'm just going to do the flat or what but will have to see what's at the store today. 


    Will post pics during the process if you all want to see.

    Kansas City, MO - Go MIZZOU!

    LBGE - Summer 2014

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