Author Topic: Pork and Brisket Question  (Read 3893 times)

Three Sons BBQ

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Pork and Brisket Question
« on: October 07, 2014, 08:53:23 PM »
12 lb bone in pork shoulder.

12 lb packer brisket.

Question:

Temperature? approximate time if both in smoker at same time? I.e. From a load perspective.

Is it a 24 hour smoke? Knowing I must watch IT.
Brinkmann '07... Offset '11... Smokin-It '13!!!

Walt

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Re: Pork and Brisket Question
« Reply #1 on: October 07, 2014, 10:10:20 PM »
Thats what i would plan for.
Walt from South East Louisiana
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DivotMaker

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Re: Pork and Brisket Question
« Reply #2 on: October 08, 2014, 08:12:22 PM »
Go big, or go home, man!  I like it!  That's a lot of my 2 favorites!! :D

I agree - allow the 24, but they'll likely be done sooner.  Should smoke like individuals.  Might want to bump the temp to 235 to account for the extra mass.
Tony from NW Arkansas
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Three Sons BBQ

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Re: Pork and Brisket Question
« Reply #3 on: October 08, 2014, 08:44:58 PM »
Thanks. It's a 14 lb packer and 10 lb bone in pork shoulder.

I will stagger start time 6 hours ... And pull out at IT of 195 each... And rest to catch them up.

Suspect serving time one will have rested more than the other.

Will use 235 if needed...

How much wood?

Agree I should do separate... But it's go time.
Brinkmann '07... Offset '11... Smokin-It '13!!!

Walt

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Re: Pork and Brisket Question
« Reply #4 on: October 08, 2014, 08:54:13 PM »
6oz
Walt from South East Louisiana
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Auber PID WSD 1200 GPH
Weber EP-330 LP grill

NDKoze

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Re: Pork and Brisket Question
« Reply #5 on: October 08, 2014, 08:56:31 PM »
Gregg - Fargo, ND
Smokin-It #3 that has now replaced the Masterbuilt XL and 10+ Year-Old Big Chief. I also have a Weber Genesis Gas Grill, Weber Little Smokey at home and a Chargriller Deluxe (stick burner) and Camp Chef Three Burner Stove with Grill/Griddle out at the lake place.

DivotMaker

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Re: Pork and Brisket Question
« Reply #6 on: October 08, 2014, 08:59:42 PM »
6 oz, briskie on the lower shelf (unless they'll fit on the same shelf).
Tony from NW Arkansas
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Three Sons BBQ

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Re: Pork and Brisket Question
« Reply #7 on: October 09, 2014, 08:32:04 PM »
1230PM brisket on top shelf with 6 oz Apple wood. That mild flavor so not concerned of over smoking. It's 830PM and IT at 167F.

830PM on goes pork butt.  Added 4oz wood.

I wrapped brisket only for next four hours to prevent too much smoke exposure. At midnight will remove foil.

Target all at temp Friday afternoon. Then remove, foil, rest for a couple hours before feast.

While this is lazy que... Two massive chunks of meat is awkward even on a SI3. Fits... I'm just saying awkward. Maybe we should all have two SI units  :)
Brinkmann '07... Offset '11... Smokin-It '13!!!

DivotMaker

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Re: Pork and Brisket Question
« Reply #8 on: October 09, 2014, 08:42:08 PM »
You're off and running, Steve!  Would have thought the much larger brisket would have gone on the lower shelf, but I don't know for sure.  Let us know how that works out! :D   I don't think the brisket would have gotten too much smoke unwrapped - I never foil them, and use 5.5-6 oz with no problem.  All about your taste for smoke, though!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!