First Time High Temp Brisket and Pork Butt

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Guest

Guest
Hey fellow smokers,


So I am firing up the bullet tomorrow, having a bbq for an evening NU/MU football game. I was going to just do ribs, but then found the threads about High Temp brisket and pork butt.... So I purchased an 8 lb. pork butt, and unfortunately a smallish 5.5 lb brisket.

So far, applied the wet paste to the brisket, the dry rub to the pork butt. I have read through most the threads and articles on High Temp cooking, but am still a bit cautious.

My plan was to put the pork butt on at about 10:30am, then the brisket at 1:00pm, taking both off at about 5:00 pm and letting them rest an hour before eating. Keeping the temp at about 325-350. Any thoughts or ideas would be greatly appreciated.

Thanks

Jon
 
Take them off when they are DONE. Do not take them off accordinging to time.

Welcome to the board!
 
I'd move up starting times on both meats maybe an hour or so. If they get done a little early, they'll be fine resting until needed.

Watch your fuel, if temps start to drop add some lit charcoal to replenish.

I did a large packer last week while tailgating. A 13-14 lb'er took about almost 5 hours. It was the bomb!.

Best of luck.
 
Thanks guys, in the middle of the cook. Put the pork butt on at 10:30, maintaining a 325-375 temp. Put the brisket on at 12:30, added some more wood...just waiting to foil next.... btw I used the paste and then rub before putting the brisket on the grate. Thanks again!
 
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