Cook time advice needed for my first BoB

[Mike U]

Planning my first Butt over Brisket for Sunday. Looking to serve around 2:00 and
have an 8# butt and a 4.5# flat. I was hoping for a bigger brisket, but this was
as large as I could find.

I'm going back and forth between starting at midnight around 225 and pulling and
holding early if necessary, and getting up early and putting everything on around
6am at a higher temp.

Also, will I be looking at any significant difference in times between meats of such
different sizes? (first brisket cook for me)

Any advice would be appreciated.

Thanks -Mike

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike U:
Planning my first Butt over Brisket for Sunday. Looking to serve around 2:00 and
have an 8# butt and a 4.5# flat. I was hoping for a bigger brisket, but this was
as large as I could find.

I'm going back and forth between starting at midnight around 225 and pulling and
holding early if necessary, and getting up early and putting everything on around
6am at a higher temp.

Also, will I be looking at any significant difference in times between meats of such
different sizes? (first brisket cook for me)

Any advice would be appreciated.

Thanks -Mike </div></BLOCKQUOTE>

'Plan' on 2 hrs per lb for the butt and 1-1.5hrs per lb for the brisket.

Since you want to eat at 2, I would put the butt on the night before around 8pm, this will give you time to get the WSM up to temp and get your temps locked in and you can get some sleep.

Then I'd wake up early the following morning and put the brisket right next to the butt, there should be plenty of room due to the shrinkage by then. Cook the brisket until you get to 160º, wrap in foil and continue to cook until you get close to 190º. At that point begin probing the brisket in the thickest part to check for doneness, when the probe goes in with little resistance, it's done and ready to rest.

Good luck!

 

[Mike U]

Thanks Larry, I like the idea of the split cook. Things got pushed back a little so I'm shooting for putting the butt on around 11 and then putting the flat on tomorrow morning.