The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   butt and brisket (http://www.bbq-brethren.com/forum/showthread.php?t=158799)

ironmanerik 04-16-2013 08:47 AM

q-talk
 
Any feelings on doing a butt and a brisket at the same time?

Garrett 04-16-2013 08:49 AM

Feelings are good, go for it. Do you have room in your pit for it is the only question.

SmokinJohn 04-16-2013 09:08 AM

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?

Wampus 04-16-2013 09:24 AM

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!

ironmanerik 04-16-2013 09:36 AM

The wife got me a lang 48 for my birthday so I have plenty of room

ironmanerik 04-16-2013 09:42 AM

1) I live in fl
2) slow and low, thats my real question, both 1 hour per pound at 225
3)lang 48

PaPaQ 04-16-2013 09:54 AM

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.

SmokinJohn 04-16-2013 09:57 AM

Go for it! You have the room. Just start the brisket first if you want them to come out at the same approximate time....

ironmanerik 04-16-2013 10:40 AM

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

Big George's BBQ 04-16-2013 11:57 AM

Go for it Cook the butt on top

BBQdisciple 04-16-2013 12:34 PM

My feelings are "what a good lunch"

LoneStarMojo 04-16-2013 02:37 PM

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!

BB-Kuhn 04-16-2013 02:44 PM

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.

Johnny Ca$h 04-16-2013 03:35 PM

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

Butt Rubb'n BBQ 04-16-2013 03:40 PM

Cheers to the wife!


All times are GMT -5. The time now is 09:47 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.