- - butt and brisket
04-16-2013 07:47 AM
Any feelings on doing a butt and a brisket at the same time?
04-16-2013 07:49 AM
Feelings are good, go for it. Do you have room in your pit for it is the only question.
04-16-2013 08:08 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?
04-16-2013 08:24 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!
04-16-2013 08:36 AM
The wife got me a lang 48 for my birthday so I have plenty of room
04-16-2013 08:42 AM
1) I live in fl
2) slow and low, thats my real question, both 1 hour per pound at 225
04-16-2013 08:54 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.
04-16-2013 08:57 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....
04-16-2013 09:40 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 10:57 AM
Go for it Cook the butt on top
04-16-2013 11:34 AM
My feelings are "what a good lunch"
04-16-2013 01:37 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!
04-16-2013 01:44 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.
04-16-2013 02:35 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