Brisket/Pork Butt Thermometer advice


 
W

Werner

TVWBB Member
Hi...

Im going to do an overnight large cook for the first time in a while. I am cooking one brisket and two butts. Brisket is about 11lbs. Butts are about 9lbs each.

As luck would have it, I only have one probe thermometer. I usually have two probe thermometers, but the probe on it is busted on the second one and my instant read, the battery is dead.

I have a feeling the brisket will be done first but any advice how to go about this? Put the probe in the brisket wait til done and then one of the butts?

Thanks

Werner
 
Dustin Dorsey said:
I think you are right about the brisket getting done first. I'd go with that.
Click to expand...

I have a probe in the brisket and going to put both the brisket and butts on in half hour or so. WSM is about 250 now( according to the lid) and try to get it toI the same after I put the meat on. I am using a dry water pan and want to make sure its stable before heading to bed.

I figure I can check the both in the morning but only the butts after the brisket finishes. I will let you know how it turns out.

Thanks everyone
 
Thanks again everyone. Things turned out great. I cooked the brisket to about 200, but think it was a bit overdone. When slicing against the grain (point side)it pulls rather than slices. I did not separate the flat from the point as some do. Still extremely good. I ran out to get a battery for the instant read this morning since I did not fully trust the probe therm and found the butts were done already which was a bit surprising. I expected after removing the brisket to see them plateaued but they were about 195 so removed them as well.
 
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