4th of July Plans

[M D Baldwin]

Need some help/advice. I just ordered a 10 lb fat off brisket and an 8 lb pork butt/shoulder for the 4th. On this Friday I will pick it up and put the rub on it on Saturday. I plan on an overnight smoke on Monday, I am planning to do the smoke for 15-18 hours before foiling it for a couple of hours before it gets the knife. Does this seem reasonable?

 

[J Rector]

Hey Matt

Cook by meat temp not time. I just had a 10lb brisket finish in 7 1/2hrs.I wrap the brisket at 165 put a cup of beef broth in the foil and pull it at 195. I dont foil porkbutt but i pull around 190-195 depending on how tender it is. I cook higher than most at 240.
i just dont want you to kill your brisket . Also didn't know if you had a typo on the brisket. You want the fatcap on its your only moisturizer. I f it gets to dry the dogs wont even eat it.

Good luck
Jeff