New user to a model 3 looking for advice pork butt and brisket 1st time smoke!

[Grnzy88]

Smoking 10 lbs of pork but and 10 lbs of brisket. 

Should I smoke them as 4 / 5 lbs chunks or leave them as 10 lbs pieces (would prefer). 

How long do you think it would take.  Hearing about an 1.5 per pound

Fat cap up or down on the pork? 

I don't want to wrap either pieces. 

Thanks!

 

[DivotMaker]

Hey Grnzy,

Leave them whole.  I prefer fat cap up, as it helps moisturize the meat more.  The fat cap down method supposedly shields the meat from the heat, but I find cap up works best for me. 

I would plan on 15-20 hours with 2 10 lb pieces in there.  They'll cook like one 10 lb chunk, but may take a bit longer.  But, all meat cooks different, so they could be done in as little as 10 hours, too...you just never really know.  I would also recommend putting the butt and brisket on the same rack, as high as possible.  The heat toward the top of the smoker is the most stable.  Use separate thermometers so you can take the butt to 199 and the brisket to 195, then wrap them both in foil and rest in a cooler covered with towels for at least an hour.  The wrap/rest is especially important for the brisket.  For 2 large pieces, I would up the temp to 235-240 instead of 225. 

Use 5-6 oz of wood for a long smoke like this.  Let us know how it goes!

 

[es1025]

I agree with divotmaker. Keep whole. Bump temperature to at least 240. You may want to consider 250. Make sure you have separate temperature probes for each cut of meat. I would pull the brisket at 190 and the butt at 200. One thing, make sure you put a nice coating of rub with vegetable oil as the glue. 

 

[DivotMaker]

As you can see, we're not all the same - that's what makes this forum a great place!  I'm a big fan of yellow mustard as the binder instead of oil.  I think the rub sticks better, and it promotes a better bark. 

 

[Grnzy88]

Thanks guys for ALL the advice!!!!  I'll let you know how it all turns out! 

 

[es1025]

Tony, try the oil just once, I am getting great bark.

Grnzy, the higher temperature is key with a large load of meat, 240 will work.

 

[DivotMaker]

Hey Ed, I've tried olive oil and veggie oil, and still prefer mustard for ribs, butts and briskets.  I do, however, prefer olive oil on poultry, sirloin tip roast and prime rib.  All good.... 8)

 

[Walt]

Like Tony said, each of us have our preferences.  I prefer the brisket & butt @ 200 (198 to 203 range) & use a cane syrup & yellow mustard combination as a binder.  It works for me.

 

[Grnzy88]

Hey guys here are some pics of how things looked and turned out thanks!

Top down: 
Brisket rubbed unsmoked
Pork rubbed unsmoked
Finished pork
finished brisket
Shredded pork on left shredded brisket on the right
Cook time was 16 hours on the brisket (13.4 lbs) pulled off at 203 degrees and wrapped let cool for an hour  and 17 hours on the pork butt (11.5 lbs) pulled off at 203 degrees and wrapped and let cool.  I don't pull and wrap my meat! 

Was worried due to the internal temp of the model 3 not getting much over 203 degrees (had it cranked to 250 degrees most of the time)  Did some searching and apparently the smoker never really gets to temp with a load in it.  My pit monitor was on the 2 rack next to the pork and brisket was on the above shelf. 

Everyone raved about it so no complaints! 

 

[DivotMaker]

Congrats on a "model" smoke!  Looks like the 15-20 estimate was dead-on the money!  Nice looking spread! 8)

 

[Grnzy88]

Yes Divot maker it sure was!  Have any of you attempted to add a charcoal lump inside the fire box...?  I found something within the forums on it to achieve a smoke ring...just curious....I'm used to smoking with a propane smoker so.  Although the smoke flavor was perfect.  Oh I used 4 ozs of Apple chunks and 3 ozs of hickory with that last smoke. 

Am I the only guy that prefers shredded brisket over sliced by the way...?  Thanks again for all the suggestions!!!

 

[GeeBee]

The smoke ring is nothing more than an "optical illusion". Adding a lump of charcoal will not add a smoke ring, but my personal opinion is it adds a bit of flavor. I always include one, just for that reason. Instacure will add a "smoke ring" if that's important to you.

 

[DivotMaker]

Shredded brisket is great!  As for the smoke ring:  The sooner you give up on chasing the elusive visual smoke ring (adds no flavor) in a smoker like this, the sooner you will be at peace. 8)

 

[Walt]

I use an equilibrium brine for brisket that includes instacure#1 & a side effect is the smoke ring.  I use Martin's formula (diggingdogfarm) to determine quantity. It can be found under the brine section in a post by DivotMaker about equilibrium brines.  I did one last weekend & the ring penetrated about 2/3 of the meat. However, I don't worry about the ring, only the taste.

 

[Grnzy88]

Gee Bee is it a normal chunk charcoal or a regular briquettes?  One whole one?  Thanks!

 

[DivotMaker]

I use an equilibrium brine for brisket that includes instacure#1 & a side effect is the smoke ring.  I use Martin's formula (diggingdogfarm) to determine quantity. It can be found under the brine section in a post by DivotMaker about equilibrium brined.  I did one last weekend & the ring penetrated about 2/3 of the meat. However, I don't worry about the ring, only the taste.

Didn't know you added the Instacure to your brine, Walt!  Brings a little tear to my eye when I see someone paying attention! :'(  ...EQ brine and all!!  Yep, the curing salt will sure give a faux smoke ring - but you're right, you need to use the calculation so you don't over-do the salt!  You just made my night, Walt! ;D

 

[Walt]

I'm glad I could help, Tony.

 

[DivotMaker]

;D ;D  You're the man, Walt!

 

[GeeBee]

Gee Bee is it a normal chunk charcoal or a regular briquettes?  One whole one?  Thanks!

I use one Kingsford charcoal briquette per smoke. Make sure you do not use the ones that have lighter fluid soaked into them. I would think chunk charcoal would be too much.