Butt and Brisket..keeping temps lower


 

James E

New member
I will be doing 1-2 butts, and a 7 lb brisket at the same time, for Memorial Day. This is my 4th run at the WSM, and first time doing other than ribs or chicken. I plan to start around 6pm with the butt, and throw the brisket on at about 10pm in order to have both finish around noon on Monday. The problem I have here in AZ is the HEAT! Even with all bottom vents closed, the temps never get below the low 230's due to outside radiant heat. For a cook for 19 hours, is 230 - 240 too high?? Will adjusting the top vent help bring down the temp to the low 200's if I need to? Thanks!
 
You don't want to cook in the low 200s. 230 (too low for me) to 240 is better. If you are worried about getting done too soon start the brisket later.
 
Also, if the brisket does finish before the butts you can always wrap in foil, then in a towel, and hold in a cooler. It will stay hot for hours like that.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
You don't want to cook in the low 200s. 230 (too low for me) to 240 is better. If you are worried about getting done too soon start the brisket later. </div></BLOCKQUOTE>

Ditto!
 

 

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