Timing question

[DennisM]

I have done numerous overnight cooks, and never worried much about timing (with my oven nearby) tomorrow, I am going to be delivering a 13 lb brisket, and 15 pounds of pork butt (an 8 lber and 7 lber) What time would you guys put these on the WSM if you wanted to have them finish very close together, and what time tonight if I wanted to leave at 2PM tomorrow.
Thanks

 

[Craig Castille]

I would want to have a 10 am goal (that would give me a two hour window if things are going slow) for finish.

If it were me, and I was doing low and slow (225 grate), I'd plan on 16 hours for the butts, and 12-14 for the brisket.

So, 6 pm for the butts, and around 9 pm for the brisket.

 

[DennisM]

thanks craig, and that was the times I had planned and its good to know I was thinking right. (yeah, and I aim for 225)

 

[DennisM]

Also, I think most of you recommend butts over brisket, though I have always done brisket over butts (not sure how easy a 14 lb brisket will fit on the bottom level) anyone do it like that?