cook timing question Butts & Briskets

alfredbot9000 · 10-14-2013, 11:52 AM

I am cooking for some family this weekend and am cooking two 13# briskets and two 8# butts.

I have one PBC...obviously not enough room for all this, so I want some input on timing question. My plan is to cook hot and fast on the briskets following bludawgs method.

Ill cook the pork butts around 275*

The plan is to fire up the PBC and hang the butts till I like the color then take off and wrap in foil and finish in the oven. Then I can throw the briskets on the PBC wrap in butcher paper once I like the color and finish both briskets on the rack on the PBC will probably have to stack them or stand on its side (similar to a rib rack)...this shouldn't case a problem in my mind, but wouldn't mind thoughts on that too.

Ron_L · 10-14-2013, 12:43 PM

At 275 you are looking at about 45 - 60 minutes per pound, give or take.

sliding_billy · 10-14-2013, 12:45 PM

Why start the butts first? I would do exactly the opposite and cook the brisket until the wrap and finish in the oven. Do the butts entirely in the PBC, and they should finish at roughly the same time as the brisket (with some hold time as needed to balance each out).

alfredbot9000 · 10-14-2013, 12:49 PM

Quote:

Originally Posted by sliding_billy

Why start the butts first? I would do exactly the opposite and cook the brisket until the wrap and finish in the oven.

Exactly the kind of response I was looking for. Thanks. I assumed butts would hold better.

sliding_billy · 10-14-2013, 05:31 PM

Quote:

Originally Posted by alfredbot9000

Exactly the kind of response I was looking for. Thanks. I assumed butts would hold better.

Glad to be of service.

I think you are right that butts hold a little better than brisket (for extended periods, not just a couple of hour rest). In this case though, you should be able to time them pretty close to finishing resting at the same time. Always better to have it finished at the right time and not the needed time when possible.

SmittyJonz · 10-15-2013, 08:29 AM

Go buy a 22.5" Kettle to smoke Butts in.

aawa · 10-15-2013, 08:40 AM

Briskets cook faster than pork butts.

Pork butts also hold for much longer times than briskets.

Cook the pork butts first and the briskets second.

At 275 degrees pork butts cook at approximately 1hr15mins per pound, brisket will take approx 45mins-1hr per pound.

alfredbot9000 · 10-15-2013, 09:19 AM

Quote:

Originally Posted by aawa

Briskets cook faster than pork butts.

Pork butts also hold for much longer times than briskets.

Cook the pork butts first and the briskets second.

At 275 degrees pork butts cook at approximately 1hr15mins per pound, brisket will take approx 45mins-1hr per pound.

I think I am going to smoke the butts the day before and wrap whole and then day of reheat and pull and cook the briskets the day of. That way there is no hassle and I am not running myself crazy hoping they all finish on time

Quote:

Originally Posted by SmittyJonz

Go buy a 22.5" Kettle to smoke Butts in.

I saw on a Weber 26.75in OTG on Craigslist for $200 and hesitated...and it sliped through the cracks and now I am kicking myself for it.

SmittyJonz · 10-15-2013, 10:53 AM

OTS 22.5" only $99 New and average $60 used on CL.

Ya I'd do Butts day before and Brisket Day of - I think Butts would do better reheated in oven

alfredbot9000 · 10-15-2013, 11:01 AM

Quote:

Originally Posted by SmittyJonz

OTS 22.5" only $99 New and average $60 used on CL.

Ya I'd do Butts day before and Brisket Day of - I think Butts would do better reheated in oven

I had a 22.5" and I really want the extra room on the 26.75" so I'm holding out....either that or a ranch kettle

10-14-2013, 11:52 AM	#1
alfredbot9000 Got Wood. Join Date: 05-31-10 Location: Shelby Township, MI	cook timing question Butts & Briskets I am cooking for some family this weekend and am cooking two 13# briskets and two 8# butts. I have one PBC...obviously not enough room for all this, so I want some input on timing question. My plan is to cook hot and fast on the briskets following bludawgs method. Ill cook the pork butts around 275* The plan is to fire up the PBC and hang the butts till I like the color then take off and wrap in foil and finish in the oven. Then I can throw the briskets on the PBC wrap in butcher paper once I like the color and finish both briskets on the rack on the PBC will probably have to stack them or stand on its side (similar to a rib rack)...this shouldn't case a problem in my mind, but wouldn't mind thoughts on that too.

10-14-2013, 12:43 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	At 275 you are looking at about 45 - 60 minutes per pound, give or take. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-15-2013, 08:29 AM	#6
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Go buy a 22.5" Kettle to smoke Butts in. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

10-15-2013, 08:40 AM	#7
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Briskets cook faster than pork butts. Pork butts also hold for much longer times than briskets. Cook the pork butts first and the briskets second. At 275 degrees pork butts cook at approximately 1hr15mins per pound, brisket will take approx 45mins-1hr per pound. __________________ ~Ren~ Fat Kids Club Founding Member

10-15-2013, 10:53 AM	#9
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	OTS 22.5" only $99 New and average $60 used on CL. Ya I'd do Butts day before and Brisket Day of - I think Butts would do better reheated in oven __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

10-14-2013, 12:45 PM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Why start the butts first? I would do exactly the opposite and cook the brisket until the wrap and finish in the oven. Do the butts entirely in the PBC, and they should finish at roughly the same time as the brisket (with some hold time as needed to balance each out).