I have a Char-Griller Smoker Pro and plan on using 4-5 pound pieces of meat. Thanks for any help!
If you can do brisket, then butts will be a piece of cake. Butts are much more foregiving - I am guessing the butt will finish about an hour or so before the brisket. It is hard to know for sure because each piece of meat is different. Plan on holding the butt in a dry towel lined cooler for a while as the brisket finishes up and rests.
Hello Traegl3. I see this is your first post. Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello". All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have. Glad to have you here. Good luck with the cook. Keep Smokin!
First off.. welcome to the best forum around on smoking meat. Glad to have you here!
You can easily cook them together, side by side or on different grates if you have a vertical setup. Like Johnny said, if you are successfully doing briskets then pork butt will be no problem at all.. piece of cake!
The butt and the brisket should get done pretty close to the same time or at least within an hour or two of each other. Foiling the butt (as outlined below) does help to "power" it through the stall.
My process for pork butt is:
My butts usually take about 14 hours total using this method.
Tip: if it gets done early, like briskets, just wrap it in a towel or two, and place it down in an empty cooler. Fill in any remaining space with more towels of old blankets and it will stay safe and warm for 4 or more hours.
If you have a question about any part of this process, just let me know.
Butts are really forgiving. When I cook a butt I take it out of the fridge, fire up the cooker, apply the rub, toss it on the cooker and let her go till it probes like a hot knife through butter. Lately I have been cooking in the 250-275* range.
The same process goes for my briskets.
If I need to speed things up, I will foil in the 160* range.
I like to factor in some time for a rest in the cooler.
One other thing especially when cooking pork and beef... butts over brisket always for me if I have an opportunity, pork fat makes everything taste better.