Butt and Brisket


 
K

Kimble

New member
I'm planning on a cook tomorrow and want your opinions on timing. I have guests arriving at 730pm and we'll likely want to eat around 8pm.

6.5# butt; 8.5# brisket

Was going to put the brisket on at 5am and the butt on at 8am.

I was planning on running the WSM at around 250 degrees.

Thoughts? Am I giving myself enough lee way??

Thanks
Dave
 
Not really. Not at 250. The butt will likely take longer. Put it on first or simply put both on together, expecting to remove the brisket first.
 
no clue on pork butts i dont really cook em. but briskets 14 hours should be plenty as it is a smaller one. dont forget that starting to light the coals at 5am is not the same as putting the meat on the pit at 5am. i would check the progress of the cook around 4 or 4.3pm and if it is looking dodgy you can always crank up the temp a little to around 280to 300 or so.
 
I have rested both butts and brisket well over 4 hours before. So, I always think getting them done earlier is way better than later.
 
Thanks for your help.

Both went on at 5am. Foiled brisket at 160 and took it off at 5pm (190). It rested for a good 3 hrs and was very tender and juicy. My best brisket yet and my guests were in awe.

Took the pork butt off at 7pm went it hit 190 and rested for 30mins. It was very tender but not as juicy as I would have liked.

WSM held steady at 250 for the entire cook.

All in all, a great cook.
 
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