q-talk
Any feelings on doing a butt and a brisket at the same time?
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Feelings are good, go for it. Do you have room in your pit for it is the only question.
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1. I think you should invite me over.
2. Are you looking at the timing? Hot and fast on the brisket or low and slow? 3. What kind of rig do you have? UDS? BDS? BGE? How many racks? |
It's done at nearly every competition site out there, unless teams cook them on separate cookers. There's absolutely no reason not to cook em at the same time.
Go for it! |
The wife got me a lang 48 for my birthday so I have plenty of room
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1) I live in fl
2) slow and low, thats my real question, both 1 hour per pound at 225 3)lang 48 |
If it was me I would shoot for 250* it won't take as long and should have the
same results. Think about foiling when they hit 160* and take out when they are probe tender and rest for an hour or two. |
Go for it! You have the room. Just start the brisket first if you want them to come out at the same approximate time....
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Thanks, I,m new to posting but i'll try to get some pics on here!
cookin on a lang 48 patio, charbroil charcoal grill |
Go for it Cook the butt on top
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My feelings are "what a good lunch"
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I almost never do one without the other. I rarely fire up the smoker for just one meat item. And I agree on giving the brisket a couple of hours head start. Be sure and give us some rig Pron and food Pron because we love it!
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I guess I am not alone in the "Why wouldn't you" camp. If you have the space, there is literally no reason to not do both together.
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No Butt'S about it just did that on sunday :becky: GO FOR IT http://i377.photobucket.com/albums/o...psba13a0e5.jpg
I had gave my brisket a 2 hour headstart and the butt took 3.5 hours longer :confused: My guess is I had to cook the butt on the bottom cause it would not fit on top rack I cooked with OAK sticks And around 275* put the brisket on @ 6am pulled off @ 4pm good thing the pulled pork was monday's dinner and the rest was for the freezer |
Cheers to the wife!
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