Brisket and Butts

Starting later than I would like so I am going to have to run a little hot. Two 10lb butts on the bottom and 11lbs of Angus on the top. All of it has to be on the table at Church around 11:30.

On at around 9:00pm.

Beef comes up out of the danger zone very fast. Once it hits the plateau however, it stalls for a long time. Before I went to bed the brisket and butts had been on for about three hours. The brisket was already up to 160 internal.

The pork was hanging back at 130. I turned off the probe on the brisket and turned in. At 5:00am the brisket had moved a whopping 15 deg.

Everything is in foil now and the heat is cranked up a bit.

Early morning butt pics just before foiling. I should also note that my uds has been running solid at around 260 since 9:00 last night.

Ron_L said:

Nice color! I normally put pork over beef because I don't mind having the pork juice basting the beef, but I don't like beef juice basting the pork.

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I gave some thought as to which I would put on top. I figured that the beef would lose less fat plus I was trying for a somewhat crisp bark but not as much as the bottom of the grate fat up would produce.

I did hesitate because of the differences in the rubs. More salt on the beef and heavy turbinado on the pork.

Everything is in the cooler as of 8:15am. I was very impressed with how my butt ugly uds handled this time around. I filled the extra tall basket with lump, about 9 lbs worth.

I didn't have to so much as bang the ashes down the whole cook.