First Ever Brisket and Pork Butt

[B Felty]

Title says it all. Brisket was 9.8lb before trim and Butt was just over 7.5 before trim. Looking to eat at 5pm tomorrow. Thinking should go on between 4-5am in the morning. Any thoughts on a good time to start?

 

[PeterZ]

Yeah, 5 AM sounds right if u looking at 225F cooking temp. Best of luck and let us know how it turned out.

Peter

 

[Dave Russell]

I wouldn't get up any earlier, but to be on the safe side, I'd let the grate or gauge temp eventually come up to around 250* once the meat has gotten warm. Butts can be stubborn, and even though the brisket will be done much sooner, briskets benefit greatly from a long holding time wrapped in foil.

 

[B Felty]

And we're off. Got it on around 3:45. I had woken up and just figured I may as well get them going. They get done too early can always keep them warm.

 

[Kurt]

Hope all is well so far! Enjoy the cook

 

[Clyde K]

Good luck & HAVE FUN!

 

[Gary S]

We're all rooting for ya!

 

[Bob Mann]

Good luck, enjoy!

 

[B Felty]

Thanks guys. It's a new cooker so the temp is staying between 245-255. All three bottom vents are at about 10% open and have been since 5. Brisket is riding at 180. Haven't probed the butt.

 

[Dwain Pannell]

I was wondering how it was going. That's a great temp - I like the 250-ish range. I'll even let it wander a bit higher without stressing too much. I look forward to the end results.

 

[B Felty]

Went ahead and probed to check and it definitely wasn't like going through butter. Was pretty tough still. It is now reading 171.

 

[Clyde K]

Wait till it's reading 195*, then start checking.

 

[Gary S]

Wait till it's reading 195*, then start checking.

Yep. You're in the stall right now. Just be patient.

 

[B Felty]

Brisket came off a little before 2pm @203. Butt followed behind it about 30 minutes at 201. Wrapped in two layers of foil and towels and placed in a smallish cooler. You sure it will stay plenty hot? (keep in mind total noob here)

 

[Ed M.]

Looks like you did well! I think you will be just fine until it's time to eat. Hope to see some plated pics and hear how everything turned out. Great job!!

 

[B Felty]

Thanks for all the help and tips. This was way easier than I ever thought it to be. Sides were pasta salad, loaded potato salad, and baked beans (all from Albertsons as mom was in charge of sides). The point of the Brisket was about 80% inedible due to being super fatty. It may not have been the best quality of meat but the flat was perfect. Pork was an absolute hit. Everybody took some home with them. Thanks again for the help