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Chain Cooking Pork Tenderloin to Brisket

chadpsualum
chadpsualum Posts: 409
in EggHead Forum
So I am going away this weekend down to a family member's house.  He has an XL BGE but unfortunately he doesn't do anything with it but make hamburgers.  In any case, since we are there for 4 nights we have talked about doing a lot of the cooking on the Egg.  Various factors involved I was planning on doing a brisket for Saturday dinner and was planning on starting it late Friday night.

Typically when I do such a long cook, I will take the time to clean all of the ash out of the Egg prior to starting so I give myself the best shot from not going through all of my fuel.  However, the family consensus is to do Pork Tenderloins Friday night (just hours before I'd start the brisket).  I'll probably do the Tenderloins at ~350F, raised grid, direct.  Does anyone here see a problem with just doing the Tenderloin cook, letting things cool a bit, add more lump/wood and roll right into the brisket cook?  I haven't used an Egg to 'chain cook' before and just wanted to make sure.

Help/advice appreciated.
North Pittsburgh, PA
1 LGE
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Comments

  • ThrillSeeker
    ThrillSeeker Posts: 306

    I've never had any issues with doing that.  When I first got my medium egg, I did something similar.  I did a spatchcock chicken, let it cool for a bit and then threw a brisket on for a long low and slow.

    As long as it's pumping out light blue smoke, you should be good to go.

    Ride it til the wheels fall off and post plenty of pics.

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    If your family member only cooks hamburgers, does he have an indirect setup?
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • WeberWho
    WeberWho Posts: 11,563
    I don't see any issues. Ash won't be any worries especially with it being an XL. It might take a little time to get the XL drop in the temperature for the brisket but I'd switch the vent settings towards the end of the tenderloin cook to get the brisket more around 250 degrees
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • chadpsualum
    chadpsualum Posts: 409
    jtcBoynton said:
    If your family member only cooks hamburgers, does he have an indirect setup?
    That is a great question and the answer is because he bought a bunch of accessories right off of the bat but doesn't use them.  Crazy (and sad) I know.
    North Pittsburgh, PA
    1 LGE
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  • Foghorn
    Foghorn Posts: 10,243
    Won't be a problem. Clean the XL and load it (up to the platesetter) with fuel before starting the tenderloin cook. You'll have plenty of fuel for the brisket. I've started a brisket on Friday night, taken it off early Saturday afternoon put on ribs then cranked it up for 2 batches of wings. Total cook time was 22 hours. The next day I didn't have to add lump to cook steaks because I had only used 50-60% of the fuel during that long stretch. 

    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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  • Griffin
    Griffin Posts: 8,200
    edited August 2016

    On my large, I've done burgers and wings for dinner, then cranked it down and did a brisket and a butt overnight, pulled those off the next day and then cooked some salmon and shrimp for my pescatarian cousin. You should be fine.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Foghorn
    Foghorn Posts: 10,243
    "my pescatarian cousin"

    @Griffin, is that better or worse than a drunken uncle?

    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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