Rookie Smoker Series - Guidance on smoking different meats at once.

[Booray]

I have a #2 and was wondering about smoking a butt and brisket at the same time.  Has anyone done this? Does it affect the flavor of the meats? How dramatically does it effect cooking times?

Thanks in advance!

 

[SuperDave]

Greg,
When smoking different meats together, similar cook times between the meats is ideal.  Brisket and a butt of appropriate size is a good pairing.

 

[DivotMaker]

If you do a butt and brisket, at the same time in a #2, you'll probably be doing a flat and butt.  Put the brisket flat on the top shelf, and let the butt act as a heat shield!

 

[Booray]

Great.  Can't wait to try.

 

[Booray]

Ok Boys and Girls, I smoking a 12-14 lb packer and a 7-8 lb butt on Friday/Saturday followed up by 4 racks of baby backs to eat by 6:00 Saturday night.  Going to give you guys the breakdown and let me know if you see something that doesn't look right.

Thursday 6:00 pm - Brine Brisket and Butt for 24 hours
Friday 6:00 pm - Rinse brisket and butt, inject and coat with mustard and rub. Also coat ribs with mustard and rub, wrap and put back in fridge.
Friday 10:00 pm - Put brisket on bottom shelf, butt on top shelf @ 235
Saturday Noon - Double wrap brisket and butt in foil and put in lined coolers
Saturday 1:00 - Restock wood and put ribs in
Saturday 5:30 - Baste Ribs
Saturday 6:00 - Pull Ribs
Saturday 6:01 - Feast

The part I am concerned with is the cooking times of the brisket and butt at the same time.  Been averaging 1hr/lb but didn't know if cooking at the same time would prolong the cooking times so i gave a couple hour buffer.

Thanks in advance for your time

 

[swthorpe]

The plan looks pretty good to me.  DivotMaker, though, suggested putting the butt on the bottom and the brisket on the top.  I suspect that the butt will finish before the brisket, but I don't know you smoker.  I typically need a little more than 1 hour per pound to get to a 195IT when smoking at 235F, and it sounds like you have a similar experience.  My only concern about your plan is that you need to get the brisket off by noon in order to turn around for the ribs...if you are confident that 14 hours will handle the brisket, then all is well.  If not, then perhaps starting the brisket/butt earlier (say 8pm) would give you more wiggle room.    Good luck!

 

[SuperDave]

One piece will certainly finish before the other.  14 hours seems generous but in a worse case scenario, one of the pieces can always be finished in the oven to make room for the ribs. 

 

[swthorpe]

I have been on the wrong end of time where the meat is not finishing as expected and I know that state of panic!  However, the oven idea is a great solution to finish....I have no doubt that the butt will finish in plenty of time, but the brisket might be an issue at 12#s.

 

[NDKoze]

I definitely agree to put the brisket on the top and the butt below.

 

[SuperDave]

I definitely agree to put the brisket on the top and the butt below.

Curious what your reasoning is.  I don't subscribe to any fears about drippings and could see where the butt on top would nicely baste the brisket. 

 

[NDKoze]

My reasoning is that the butt is most likely a fair amount thicker than the brisket and would protect the brisket from getting done way before the butt.

Unless you are doing a full packer. But if you are doing a full packer in a #2, you are most likely going to have to cut it in half and I am not sure you would have enough room for a full packer and a Boston Butt in a #2 unless they were small cuts.

 

[mizzoufan]

While I also would generally put the brisket on top, there is no need to cut a 12lb or so packer (generally) in the #2.  Might have to curl the flat end a bit, but that'll straighten out as it cooks.

I could see both ways and if you want the pork fat dripping on the brisket (especially useful for flat only) you just have to be willing to have significantly different finish times.

 

[DivotMaker]

While I also would generally put the brisket on top, there is no need to cut a 12lb or so packer (generally) in the #2.  Might have to curl the flat end a bit, but that'll straighten out as it cooks.

I could see both ways and if you want the pork fat dripping on the brisket (especially useful for flat only) you just have to be willing to have significantly different finish times.

I second the first paragraph - I've done a 12 pounder, uncut, in the #2.  Tight squeeze, but it shrinks pretty fast.  I still recommend brisket up top, butt below.

 

[Booray]

The great position debate.  Good Stuff.  Thanks for the feedback.

 

[DivotMaker]

The great position debate.  Good Stuff.  Thanks for the feedback.

Almost as good as the "Chevy vs Ford" debate...  I like Chevy. ;D ;D

 

[elkins20]

The great position debate.  Good Stuff.  Thanks for the feedback.

Almost as good as the "Chevy vs Ford" debate...  I like Chevy. ;D ;D

Nothing sweeter than a '65 Chevy Malibu SS, unless you have a '58 white tudor Impala. I too am a Chevy man.