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.
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.