Brisket and Pork Shoulder Together - times?

grilling24x7 · 01-16-2012, 06:00 PM

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

landarc · 01-16-2012, 06:22 PM

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.

bam · 01-16-2012, 06:25 PM

What size brisket/butt?

BarbequeKansasCity · 01-16-2012, 07:21 PM

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.

01-16-2012, 06:00 PM	#1
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland	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 __________________ Weber Performer, 18.5" WSM, UDS.

01-16-2012, 06:22 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-16-2012, 06:25 PM	#3
bam is One Chatty Farker Join Date: 10-22-08 Location: Philly, PA	What size brisket/butt? __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

01-16-2012, 07:21 PM	#4
BarbequeKansasCity Knows what a fatty is. Join Date: 03-27-11 Location: Kansas City, MO	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. __________________ 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