Brisket and Butt for about 15 adults


 
B

Brad Marsh

TVWBB Member
It's been a long while since smoked and thought I'd run some things by the experts. I have always done low/slow (225-250) for my briskets. However, I think I overcook them, b/c they never slice. They always fall apart when I try to slice them. I try not to foil. Usually pull them off at internal of about 185.

In the past, I haven't foiled because I want the bark to stay crisp.

Have a 12.2 lb brisket and 8 lb trimmed butt rubbed and sitting in the fridge. Normally use Minion method and have no problem getting to or maintaining heat. Smoking with Hickory this time. Cannot find any Post Oak.

Just looking for some guidance. I don't want to ruin this meat.

1. Which should go on top? Fat up or down?

2. Should I foil the brisket around 165? Then pull about 185?

3. What about the Butt (actually never smoked a butt) It will be pulled not sliced.

4. Should I entertain the high heat method? (I'd love to avoid an all nighter tonight)

Any thoughts or suggestions would be appreciated. Thanks.

Brad
 
Butt on top. Brisket on bottom, fat down.

Why not try foiling and see what you think? I'd pull, though, when the brisket is probe tender. Start checking in the mid-upper 180s and go from there.

What about the butt? Done-wise? If I g by temp I usually pull ~190-192; if I don't I pull when the meat feels soft and the bone loosens.

You could entertain the high heat approach. I don't cook butts as high as I do briskets. Were it me, I'd more likely overnight the butt (it's so easy) and then do the brisket tomorrow, afterwards. This would eliminate starting the butt tonight then having to wait to put on the packer--then having to wait to foil it. (If you go that route the bark will not be crispy. I never care about brisket bark texture, but if you do you can pull it shy of done, unfoil, then return it to the cooker to add texture. Don't overcook though.)

Those are my thoughts.
 
Thanks Kevin. I was hoping I'd get some input from you. You were the first, Ha!

So you would low/slow the butt tonight, then high heat the brisket tomorrow about noon? Based on all the posts I've read, the high heat brisket takes between 4 & 5 hrs. Does this hold true for a 12 lb packer? I'd like to have all the pulling/slicing done tomorrow night so we can fridge in pyrex for reheating after church on Sunday.

Thanks again for the advice! I haven't even started the smoke. Just wait till I do. If I were you, i wouldn't look at this post again!
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LOL.

Yes, it holds. All I do is packers and they come in at 3:50-4:15 irrespective of weight. Temp is the determining factor, pretty much. I Minion the start with 20-30 depending on ambients and allow to rise to 325-350. I foil between 2.25 and 2.5 hours into the cook then cook at 350-375. I check first at 3:45-55 into the cook then every 10 thereafter depending on how it felt. I rest, tented only, about 25 min before serving. This is typical.
 
About to put the butt on. I have used water in the pan in the past. I guess since I'm doing this at 235-250, I should use the water for the butt, huh?

Thanks again.
 
Yes. You don't have to use a thing but water helps with stability. Check its level before you're done for the night. If temps are steady top off with hot, carefully.
 
Butt's smokin'!

Used rub from the Salt Lick in Wimberly, TX. Hope it works. Their Q is awesome. If you have not tried their sauce, you need to. Very different from most other joints in these parts.

Do you use the Minion for all your cooks? I just don't see how you could keep a smoker hot long enough for a 12-16 hr cook by just lighting off a ring of coals...

Really appreciate all the help.
Lot's to learn for this guy.
 
Been to the Salt Lick but it's been a while.

I do use the MM for most all cooks, evem high heat; I just use more lit for those.
 
Kevin, great suggestion on doing seperate smokes for the 2 different meats. I might have ruined the brisket with that whole running out of fuel deal. I was lucky the butt was warm enough to put back on.

Long story short, even with heat/fuel issues, both the butt and brisket came out great. In fact, the brisket was by far the best one I've done. You have converted another person to the high heat technique. Like you say, it's just too easy not to do.

Looking forward to serving this Q to my guests tomorrow. I'll try to post picks of the layout tomorrow.

Appreciate all the help.

Brad
 
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