Need advice - Brisket and Pork Shoulder - 10 lbs each

Venture said:

The 1.5 hour per pound rule has never worked for me.

I would figure more like 2, and that will even vary on the size, the cut, and how you handle it. Factor in ambient conditions, your smoker, and how you measure and maintain temps.

If you are doing your first briskie, it will be even more tricky.

I would start early.  Foil at about 165.  Take it up to temp.  Have it done early.  Then you can wrap in towels and rest in an empty and closed cooler for hours if necessary.

When doing these things where there is no set timeline, there is nothing better than an early start and knowing how to hold the meat.  Then it is less stressful to present the food and enjoy your company.

Plan on a long and tiring smoke which is done for the enjoyment of your guests and loved ones.

Hopefully, at the end, you might have a cold one or six?  And lots of compliments!

Good luck and good smoking.

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