Andy Erickson
TVWBB Pro
Did this two weeks ago and it was my best brisket yet. Put the brisket on the bottom and butts on top at 7 p.m. on a Saturday night. Let the smoker settle in at 240 lid temp before going to sleep around 10:30. Woke up at 7 a.m. and the smoker was at 230 lid temp, so I kicked the legs.
The brisket was done at 10 a.m., but the butts still needed more time. Put the brisket in a cooler wrapped in foil and towels. Took the brisket out to slice at noon and pulled the pork from the smoker and put them in the cooler to rest.
Ate the brisket for lunch and dinner and the two pork shoulders were for some friends.
Here are the pictures.
Butts over Brisket
The brisket was done at 10 a.m., but the butts still needed more time. Put the brisket in a cooler wrapped in foil and towels. Took the brisket out to slice at noon and pulled the pork from the smoker and put them in the cooler to rest.
Ate the brisket for lunch and dinner and the two pork shoulders were for some friends.
Here are the pictures.
Butts over Brisket