Thinking of doing a brisket and 2 pork butts

[Golfer1659]

Do you think the 3D can do 2 pork butts and a brisket all at the same time?

Also in a situation like this do you need to use more wood or would 5-6oz be plenty?

I am assuming it would take much longer to cook everything also.

 

[old sarge]

You should be ok.  Just make sure you monitor the internal temp of each meat item, removing them and wrapping as they come to your desired IT. After wrapping, place in a cooler to stay hot.  As for the wood, 6 ounces is plenty.  Good luck.

 

[DivotMaker]

Kyle,

I would put the butts on the bottom shelf, since they'll drip more and are thicker than the brisket.  Probe the brisket and at least one of the butts.  The brisket should finish quicker than the butts, so pull/wrap it when done.  The time won't take any longer, since they'll all cook like individuals.  With that much meat, though, I'd recommend using 240 for the temp.  Figure 1 - 1.5 hrs/lb for the brisket, and 1.5 - 2 hrs/lb for the butts.

 

[Golfer1659]

Should I put foil on the bottom of the bottom rack I am using to deflect some of the heat from being so close to the heat source??

 

[DivotMaker]

Kyle, you can put a layer under the butts, but fold it so it's about the same size as the butts.  You want the heat to flow around it, and you're just shielding the very bottom of the butts.  As long as it's not too big, it shouldn't give you a problem.

 

[Golfer1659]

Kyle, you can put a layer under the butts, but fold it so it's about the same size as the butts.  You want the heat to flow around it, and you're just shielding the very bottom of the butts.  As long as it's not too big, it shouldn't give you a problem.

Starting it up tonight, keep u guys posted.........

 

[DivotMaker]

Good luck!  Can't wait to see the results!

 

[ccase39]

Maybe im in the minority but I would put the pork on top assuming you can maintain a safe temperature which is no problem.
All that pork fat should give that brisket great flavor. Sure couldn't hurt.

 

[DivotMaker]

Chris, you're right about the pork drippings on the brisket; would be good!  The main reason we would put the butts below is mass.  They take longer to cook, and the mass of meat will absorb more of the heat, and kind of "shield" the brisket. 

 

[ccase39]

Chris, you're right about the pork drippings on the brisket; would be good!  The main reason we would put the butts below is mass.  They take longer to cook, and the mass of meat will absorb more of the heat, and kind of "shield" the brisket.

That makes total sense. I will try that next time. I was worried about the brisket I had on the bottom rack the other night. I wound up flipping it fat side down hoping it would shield it from the heat. I have heard people say they do all their brisket that way so I figured I would give it a shot. It turned out fine but I would rather not take my chances. Next time Ill have at least one butt benieth the brisket.