Brisket and Butts...Hot and Fast???

Piomarine · 06-09-2017, 11:12 PM

I am smoking both a small brisket (10 lbs) and a pork butt (7 lbs) and I will be in somewhat limited time. I planned to do the brisket hot and fast around 300* pseudo bludawg method. Question is...would I have much issue doing the butt at the same time? Normally I would do a butt closer to 250* but I've read anecdotal stories of people having success cooking hot and fast.

Thoughts???

pjtexas1 · 06-09-2017, 11:15 PM

Butts can take much higher than 300 easily. That is why we recommend new guys start out with butts. 225-400 is their range.

Piomarine · 06-10-2017, 12:09 AM

Thanks Paul. Any ideas for stacking the two in my smoker? I'd like to limit the fat from one rendering onto the other...I have 20" to work with. If you HAD to put one on top of the other which would you put on the upper rack?

Leftwngr · 06-10-2017, 02:40 AM

Beef above pork above poultry.

That's my general stacking philosophy.

Notorious Q.U.E. · 06-10-2017, 08:32 AM

I so second Peter's post. If you have horizontal separation where you're sure drippings from pork wont hit beef, you could do pork on upper rack on hotter side because of time constraints. This is assuming it's just those two cuts of meat

jasonjax · 06-10-2017, 08:34 AM

Or cook in pans and not worry about it!

Of course, that only works in certain smokers, but I cook almost nothin without a pan these days for clean-up and simplicity sake.

pjtexas1 · 06-10-2017, 08:39 AM

I prefer brisket on top because the bark on the butts can take the extra liquid better. Briskets tend to sweat more on their own and extra liquids are not necessary. Agree with the staggering comment. If the lower rack is hotter then that is another reason to put the butt on the lower rack.

06-09-2017, 11:12 PM	#1
Piomarine On the road to being a farker Join Date: 06-27-16 Location: Arlington, TX	Brisket and Butts...Hot and Fast??? I am smoking both a small brisket (10 lbs) and a pork butt (7 lbs) and I will be in somewhat limited time. I planned to do the brisket hot and fast around 300* pseudo bludawg method. Question is...would I have much issue doing the butt at the same time? Normally I would do a butt closer to 250* but I've read anecdotal stories of people having success cooking hot and fast. Thoughts??? __________________ 48x20 Home built vertical cabinet -- http://www.bbq-brethren.com/forum/showthread.php?t=244384

06-09-2017, 11:15 PM	#2
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Butts can take much higher than 300 easily. That is why we recommend new guys start out with butts. 225-400 is their range. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

06-10-2017, 12:09 AM	#3
Piomarine On the road to being a farker Join Date: 06-27-16 Location: Arlington, TX	Thanks Paul. Any ideas for stacking the two in my smoker? I'd like to limit the fat from one rendering onto the other...I have 20" to work with. If you HAD to put one on top of the other which would you put on the upper rack? __________________ 48x20 Home built vertical cabinet -- http://www.bbq-brethren.com/forum/showthread.php?t=244384

06-10-2017, 02:40 AM	#4
Leftwngr is one Smokin' Farker Join Date: 08-29-15 Location: Orange County, CA	Beef above pork above poultry. That's my general stacking philosophy. __________________ -Peter Pucks not politics

06-10-2017, 08:32 AM	#5
Notorious Q.U.E. is One Chatty Farker Join Date: 04-21-17 Location: Denver, Colorado	I so second Peter's post. If you have horizontal separation where you're sure drippings from pork wont hit beef, you could do pork on upper rack on hotter side because of time constraints. This is assuming it's just those two cuts of meat __________________ Battleship Row: --Pitmaker Vault IVC (Charcoal Metallic) “Dreadnought” --Shirley Fabrication 24x50 Traditional Door Patio (3/8” CC/FB) "Precious Metal" "...can't you see? Sometimes your words just hypnotize me and I just love your flashy ways. Guess that's why they broke and you're so paid!!!"

06-10-2017, 08:34 AM	#6
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Or cook in pans and not worry about it! Of course, that only works in certain smokers, but I cook almost nothin without a pan these days for clean-up and simplicity sake.

06-10-2017, 08:39 AM	#7
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I prefer brisket on top because the bark on the butts can take the extra liquid better. Briskets tend to sweat more on their own and extra liquids are not necessary. Agree with the staggering comment. If the lower rack is hotter then that is another reason to put the butt on the lower rack. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])