What DC says above is better advice than I am giving. But now you have two answers.
I can't help you with everything there, but...
For smoke, I would use three to four chunks of hickory, about fist sized or the equivalent of smaller or larger chunks. Many times beginning smokers put too much wood in. You can always live with too little smoke, too much becomes inedible.
Since you are doing them together (I assume) it will be somewhere around 8 hours for the brisket and 12 hours for the butt at 225F to 250F. Of course, the over-riding thing is it will be done when it is done, it could be more or less.
I am a fat down brisket guy, no flipping. With butts, put them in, bone side down, no flipping. I use no foil at all.
I do not sauce until I serve with pork, unless I have screwed up, I never sauce brisket.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."
Last edited by landarc; 05-03-2010 at 03:23 PM..