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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-16-2012, 06:00 PM | #1 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Brisket and Pork Shoulder Together - times?
This weekend I was thinking about doing a brisket and a pork shoulder in my WSM 18.5 inch. I was going to put the brisket on the bottom.
Let's say I maintain 250-260 all day. What times am I looking at for the brisket? I'm fairly comfortable with the pork shoulder but I've never done a brisket before, let a long a brisket, shoulder combo. Thoughts on cooking times? John
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Weber Performer, 18.5" WSM, UDS. |
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01-16-2012, 06:22 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If you go with the same temperature as normal, the butt will take longer than you are used to. I have had it go various ways, from brisket first to butt first being done. At 275F or so in a small cooker, like a kettle, it will be 7 to 8 hours, in a UDS, I had one recently that the brisket clocked in at 5 hours, the butts at 8 hours.
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01-16-2012, 06:25 PM | #3 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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What size brisket/butt?
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01-16-2012, 07:21 PM | #4 |
Knows what a fatty is.
Join Date: 03-27-11
Location: Kansas City, MO
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For your first Brisket I would stay at 225-250 and start check the internal temp at 5.5 hours then every half hour there after till it hits 200 and the probe goes in the side easy.
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Name:Dan Other Name:Chop Team: Chop Quey! Smokers:Home Grown "The Tower" 4 UDS, ECB, OTP, Blue Thermo Pen. Harbor Freight Weed Burner lights my fire! ADD a .com to my name and you shall find my blog |
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brisket, pork, shoulder, underneath |
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