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Unread 07-02-2010, 09:45 AM   #1
Anchors Smokeshop
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Default Butt and Brisket

I am going to smoke a pork butt and a beef brisket for the first time this weekend on my new WSM 18.5 and I have a few questions.
If I get both meats at around 8 to 10 #, will they go on at the same time and be done at the same time or should I put one on before the other?
Which should I put on the top rack and which on the lower rack?
Any other tips would help.
Happy 4th!
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Unread 07-02-2010, 04:30 PM   #2
Ron_L
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It's hard to say which will be done first, but my guess is the brisket. Either way, put the butt on top. It's fine to have pork fat basting your brisket, but beef fat basting the butt wouldn't be good.
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Unread 07-02-2010, 04:37 PM   #3
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i do 8# butt's @ 8 hours. 10# packer will proabably take 10 to 12.
thats at 225.
now i do brisket at 325 and it is done in @ 4.
butt over brisket is what i do too.
good luck, enjoy your meal!
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