Butt & Flat Combo Cook ?

[K Lynch]

Hi All-

I'm planning on throwing on a 6.25lb pork butt on the top rack and a 6.0lb brisket flat on the bottom rack in the morning. Is there any need for me to worry about checking the temp of the flat- or will it be fine while my butt reaches 195. I'm planning on a 12 hour cook to get my butt to this temp...any reason for concern about over cooking the flat? Thanks in advance!

 

[Doug D]

I think I'd still want a digital thermometer probe monitoring the flat. There's a lot of variation in the finishing times different flats-- even of the same weight. I'd hate to just go by X number of hours per pound for my fat-laden pork butt and find my relatively lean brisket flat turned into a dried out piece of pot roast regardless of the fact that it's being basted from above.

 

[Bruce Bissonnette]

K,

I agree with Doug, however, I'm a little anal about temps. I like to know what every temp is on every grate. If I could find a probe that would do it, I'd probably stick one down in the charcoal. /infopop/emoticons/icon_smile.gif