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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-16-2013, 07:47 AM   #1
ironmanerik
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Any feelings on doing a butt and a brisket at the same time?
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Unread 04-16-2013, 07:49 AM   #2
Garrett
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Feelings are good, go for it. Do you have room in your pit for it is the only question.
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Unread 04-16-2013, 08:08 AM   #3
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1. I think you should invite me over.
2. Are you looking at the timing? Hot and fast on the brisket or low and slow?
3. What kind of rig do you have? UDS? BDS? BGE? How many racks?
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Unread 04-16-2013, 08:24 AM   #4
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It's done at nearly every competition site out there, unless teams cook them on separate cookers. There's absolutely no reason not to cook em at the same time.

Go for it!
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Unread 04-16-2013, 08:36 AM   #5
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The wife got me a lang 48 for my birthday so I have plenty of room
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Unread 04-16-2013, 08:42 AM   #6
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1) I live in fl
2) slow and low, thats my real question, both 1 hour per pound at 225
3)lang 48
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Unread 04-16-2013, 08:54 AM   #7
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If it was me I would shoot for 250* it won't take as long and should have the
same results. Think about foiling when they hit 160* and take out when they are probe
tender and rest for an hour or two.
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Unread 04-16-2013, 08:57 AM   #8
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Go for it! You have the room. Just start the brisket first if you want them to come out at the same approximate time....
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Unread 04-16-2013, 09:40 AM   #9
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Thanks, I,m new to posting but i'll try to get some pics on here!










cookin on a lang 48 patio, charbroil charcoal grill
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Unread 04-16-2013, 10:57 AM   #10
Big George's BBQ
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Go for it Cook the butt on top
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Unread 04-16-2013, 11:34 AM   #11
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My feelings are "what a good lunch"
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Unread 04-16-2013, 01:37 PM   #12
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I almost never do one without the other. I rarely fire up the smoker for just one meat item. And I agree on giving the brisket a couple of hours head start. Be sure and give us some rig Pron and food Pron because we love it!
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Unread 04-16-2013, 01:44 PM   #13
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I guess I am not alone in the "Why wouldn't you" camp. If you have the space, there is literally no reason to not do both together.
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Unread 04-16-2013, 02:35 PM   #14
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No Butt'S about it just did that on sunday GO FOR IT
I had gave my brisket a 2 hour headstart and the butt took 3.5 hours longer My guess is I had to cook the butt on the bottom cause it would not fit on top rack I cooked with OAK sticks And around 275* put the brisket on @ 6am pulled off @ 4pm good thing the pulled pork was monday's dinner and the rest was for the freezer
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Unread 04-16-2013, 02:40 PM   #15
Butt Rubb'n BBQ
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Cheers to the wife!
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