Brisket and Butts combination question?

[David Collier]

Best I can read from all the input, butts on top grate, brisket on bottom. Want to begin minion method arround 8PM, and hopefully two 6 pound briskets and two 7 pound butts will be ready late next afternoon - 2PM. Keeping steady lid temp around 230 to 250. Will this be best for keeping the brisket moist?

 

[K Kruger]

Keeping the briskets moist has more to do with the brisket selection and not overcooking them than anything else. Cooking them under butts can help moderate the cooking by being on the lower grate and by the drippings. You can foil the briskets if you wish at ~167. They should take less time than the butts so plan accordingly.

 

[David Collier]

Thanks Kevin. I had a malfunction with my Nu Temp in the brisket. I did put the butts on top. The briskets went from 8PM until 7AM, when I opened them up first time, inserted internal probe, they were at 188! So, quickly foiled, and let rest for an hour, and to my surprise, sampled a slice and they turned out nicely!!