Butt over Brisket


 
R

Ryan R.

New member
This is my first brisket cook and it will be 2 7# butts over 15# brisket.

If dinner is at 6p Sun, will this be done if started at 9p Sat? Also, should all the meat be done around the same time?

I'm cooking for 25 adults and around 10 younger kids. There will be hot dogs, beans, salad ... so I figured this would be a sufficient amount of meat. Let me know if I need more.

Thanks,
Ryan
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan R.:
This is my first brisket cook and it will be 2 7# butts over 15# brisket.

If dinner is at 6p Sun, will this be done if started at 9p Sat? Also, should all the meat be done around the same time?

I'm cooking for 25 adults and around 10 younger kids. There will be hot dogs, beans, salad ... so I figured this would be a sufficient amount of meat. Let me know if I need more.

Thanks,
Ryan </div></BLOCKQUOTE>

What u need dude is more folks to help eat all that 29 lbs a protein
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You got plenty figuring about 1/3 to 1/2 lb per person and most a the women folk or some a eat like birds no matter what you feedem
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You got PLENTY there and your adding hotdogs in the pile to so your good to go after cooking you should have about 15 lbs a meat . If Iam wrong the experts of which iam not one a chime in here soon IMHO .

But Iam sure if you wana cook more your neighbors a appreciate it ! I bet you got a pile a left overs for friends or and freezer !ENJOY
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The 7 lb butts a be done befor that brisket ! But you can foil the butts and wrap them in towels and keepem in a cooler a few hrs .After 3 or 4 hrs you will have to watch the surface temp IMO ! I never much worry about this and just put in the fridge if it goes to long and then reheat . again iam sure the experts a chime right in here soon
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Rule of Thumb - with butt and brisket you'll get about 50% yield. Figure 1/4 ~ 1/2 lb per person depending on how much other food is being served.

In your case, your looking at close to 1/2 lb per. Considering you've also got hot dogs, you'll have plenty of leftovers ... unless a bunch of us are coming too.
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Timing all depends on what temps and methods you'll be using.

Don't worry if the butts finish first. Just wrap them in foil and then in towels and keep them in a cooler. They'll hold for hours like that.

You can do the same with the brisket but you may need to add some liquid so they don't dry out.
 
Do you guys mop your brisket? I don't see a lot of posts about mopping brisket. Most people seem to mop their pork butts.

Do you use the same mop? Butt over brisket would have pork mop dripping on brisket.

I am worried about extending cook time by opening the WSM (temp drops) and pulling racks to mop etc. I did some ribs over butts once adding ribs late.

I'm doing overnight so I also don't want to stay up all night mopping
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Thanks for answeringthe rookie questions.
 
Had some touch and go moments last night and thought my fire was dying. Looking OK this morning. Still nervous about the brisket--first time.

I have a hard time getting temps up in CO especially with a lot of meat. Looked ok out of the gate but then temps started dropping. Using full ring of regular K, cherry chunks and 3/4 chimney lit K minion. No water in pan, no clay saucer. Here's a log so far:

Time Lid F bottom top Comments
11pm 175 100 100 butts over brisket
12:00 235 100 100
12:15 245 50 100 shut down vents a bit
12:40 215 75 100 temp falling
1:15 210 100 100
2:00 200 100 100 lot of meat holding temp down?
2:10 190 100 100 prop door open 1/4 inch. fire looks fine
3:45 215 100 100
7:30 250 25 50 close side door completely
Butts 175-180
Brisket flat 140
Brisket point 170

Rubbed and Ready
11lb brisket underneath with foil tips
Butts on top
Looks OK so far at 8 hours

OTG setup with bricks for alder smoked salmon (I knew I'd need some breakfast
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Regarding mops -- I put apple juice in a spray bottle and squirt a mist on both brisket and butt about halfway through and then again at about 3/4 through the cook. My opinion is that the juice cuts some of the bitterness out of the bark.
 
Butts came out great. My personal best.

Brisket is another story. When I flipped it and temped it the flat was only 160 but seemed dry. The fork pulled out easily but the bottom of the flat was "crispy" so I thought i'd killed it. I foiled it with an once of water and put it back on for a couple hours.

The brisket was a bit crumbly on the flat--but not real dry, except the crispy part on the edge. I couldn't slice through the bottom of the flat for 3 inches or so from the end so I sliced it off from underneath and then sliced the rest of it.

Maybe I should have flipped the brisket (most of the time it was fat side up) more? You can see in the one pic that the strands of crunchy meat didn't cut.
Brisket bottom crust didn't slice

It was all tasty and everybody raved but need to figure this out.

Butts over Brisket Done
Pulled Pork
Brisket tasty, crumbly


Cook Log:

Time Lid F bottom top Comments
11pm 175 100 100 butts over brisket
12:00 235 100 100
12:15 245 50 100 shut down vents a bit
12:40 215 75 100 temp falling
1:15 210 100 100
2:00 200 100 100 lot of meat holding temp down?
2:10 190 100 100 prop door open 1/4 inch. fire looks fine
3:45 215 100 100
7:30 250 25 50 close side door completely
Butts 175-180
Brisket flat 140
Brisket point 170
9:00 220 25 100 Butts 175-180, Add chimney lit K
9:45 275 25 25 Brisket 180 but tender fork. foil it
10:00 250 25 25 butts 180,not tender to temp probe
11:15 225 50 100 BUTTS 185
12:15 245 0 0 Brisket 195-200 and fork tender, butts

190-200 and fork tender
Foil (tent for 15 min) and put all in cooler for 4 hours.
 
I'd suggest cooking fat side down the entire time and not flipping. Fat on the bottom protects the meat from the heat emanating from below.

You might consider trying high heat brisket - or at least higher heat, and/or foiling ~165.
 
Good Suggestion on the fat side down. I am looking at HH brisket but can't seem to get my WSM to go much over 275.

I am debatign on installing 3 more vents on the bottom or just going deluxe and getting a guru/stoker setup.
 
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