Myk McCormick
TVWBB Member
Is there a "best way" to smoke a Butt and Full Packer simultaneously on a 22" WSM?
I've been tasked with the Easter dinner and told Brisket and Pulled Pork is the main entree for the early afternoon dinner.
Sounds like an untrimmed 14lbs Packer and a 10lbs Boston Butt is on it's way over Saturday morning. My plan was to use my modified Memphis Dust on the Butt with a smoked S&P blend on the Packer. Trying to get things ready for a 3pm serving, I'm figuring on a 16+ hr cook with a 2+ hour rest. What I'm struggling on, are the logistics of getting there.
My plan:
- Being the Butt is so forgiving, I thought I'd put the Butt rubbed in Dust on the bottom rack at the same time I put the Packer on the top. (as I'm not sure I want Butt with Memphis Dust dripping down on my brisket? Or do I?)
- Being the Butt will be on the slower cooking bottom rack. I can hold to the "Lookin' aint Cookin'" mind-frame for the Brisket and not have to pull the Butt out till after the Brisket's bark is well set.(or even while it's in the stall)
- Once the Packers done set my sights on the Point for the Burnt ends
Any experience anyone can offer that I'm missing?
I did a quick search and looked around the first two pages and didn't see a similar post. Apologies if this has been rehashed more than once.
I've been tasked with the Easter dinner and told Brisket and Pulled Pork is the main entree for the early afternoon dinner.
Sounds like an untrimmed 14lbs Packer and a 10lbs Boston Butt is on it's way over Saturday morning. My plan was to use my modified Memphis Dust on the Butt with a smoked S&P blend on the Packer. Trying to get things ready for a 3pm serving, I'm figuring on a 16+ hr cook with a 2+ hour rest. What I'm struggling on, are the logistics of getting there.
My plan:
- Being the Butt is so forgiving, I thought I'd put the Butt rubbed in Dust on the bottom rack at the same time I put the Packer on the top. (as I'm not sure I want Butt with Memphis Dust dripping down on my brisket? Or do I?)
- Being the Butt will be on the slower cooking bottom rack. I can hold to the "Lookin' aint Cookin'" mind-frame for the Brisket and not have to pull the Butt out till after the Brisket's bark is well set.(or even while it's in the stall)
- Once the Packers done set my sights on the Point for the Burnt ends
Any experience anyone can offer that I'm missing?
I did a quick search and looked around the first two pages and didn't see a similar post. Apologies if this has been rehashed more than once.