timing question

[Matt Binder]

I have two 7# butts and a 9# butt, as well as a 6# brisket. Im hoping to have them all ready for a 7pm dinner. With about 1-2 hours of rest for each and cooking at 225, around what time should i put each cut on?

 

[Dave Russell]

At that temp, I'd say two hrs a pound for the butts and probably around 1.5 hr. a pound for the brisket flat. They all can rest longer than that in a good hot cooler, though, up to six hours. IOW, you can start the butts earlier the night before and get some sleep. Just be sure to tap the legs some before you go to bed to let some ash fall through the grate.

 

[K Kruger]

You could also bump up the cooktemps and knock some sime off.

 

[Matt Binder]

so if i were to start the brisket early the next morning. would i add more smoke wood? Assuming the butts would be warm enough that they would absorb any more smoke. Or would i have to foil the butts to prevent them from absorbing smoke?

 

[K Kruger]

Meat doesn't really absorb smoke. Smoke sticks to the meat and will continue doing so as long as it's present, irrespective of meat temp.

Use much less wood for the butts alone. Add wood when you add the brisket.