Butts & Brisket Timing Question


 
Greg M. (cheapcharlie)

Greg M. (cheapcharlie)

TVWBB Fan
Hi folks! I've done butts before and I've done a few briskets but I've never done them together.

I have a 8# and a 9# butt (boneless), and a 10.5# packer. I'd like to do butts over brisket, but I'm a little nervous about over cooking the brisket.

My question: At 225F what cooking times am I looking at? About 12-14 hours? Can I expect them to finish pretty close to each other? It's ok if they don't, but it would be convenient. What's the easiest way to check the temp on the brisket if it's on the bottom rack? Maybe I should put the butts on the bottom to make checking the brisket easier?

Thanks for you help!

BTW - These are all untrimmed and I'm not foiling, flipping or mopping.
 
If you're cooking that low I would expect substantially more time than that - maybe 50% more - particularly if you're not splaying the butts. No need to cook that low though, unless you really want to.

Bump the temp to 250-265 and you'll shorten the time. The butts will still take longer but you can still start all at the same time, if you wish, then pull the brisket when it is tender. If you want to temp it just remove the lid, lift off the top rack with the butts and temp it (it helps to have a helper).
 
Agree with Kevin.

I now run 250º~275º instead of 225º.

The easiest way to temp the brisket is to have a probe in it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg M. (cheapcharlie):
So at 250 - 275, about 10 - 12 hours for the packer and 12 - 14 for the butts, guessing? </div></BLOCKQUOTE>

Somebody posted pics and details of a cook very recently with a 9# butt. He was using a new wsm and went by the lid gauge at 250. I believe the butt was pulled at 200 IMT at right under 10 hours.
 
Thanks Dave. I'll start probing the flat at 8 hours just to make sure it doesn't dry out. I may pull it a little early and let it rest in a cooler for a few hours.

Once again, thanks guys!
 
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