MMMM.. BRISKET..
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Old 06-09-2017, 11:12 PM   #1
Piomarine
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Default 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???
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Old 06-09-2017, 11:15 PM   #2
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Butts can take much higher than 300 easily. That is why we recommend new guys start out with butts. 225-400 is their range.
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Old 06-10-2017, 12:09 AM   #3
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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?
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Old 06-10-2017, 02:40 AM   #4
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Beef above pork above poultry.

That's my general stacking philosophy.
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Old 06-10-2017, 08:32 AM   #5
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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
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Old 06-10-2017, 08:34 AM   #6
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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.
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Old 06-10-2017, 08:39 AM   #7
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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.
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