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Thread Starter 

Hey all,  Happy Memorial Day and thanks to those of you who have served or currently are serving our country to keep us safe.


Was planning on just doing a brisket for today, but I let the wife in charge of getting the meat out of the deep freezer, and she grabbed the pork shoulder instead of the brisket.   So when I realized that yesterday, I got the brisket out, and decided I'm just going to do both Pulled Pork and Brisket today.    Never did both at the same time, and really don't know if it's possible, but I'm giving it a shot.


I use the same rub on both, so I know that's not going to be a huge issue.   Got the pork shoulder on top and the brisket on the rack under, along with a catch pan under the brisket.   I have no idea how that's going to turn out as far as brisket juice, but once again, this is an experiment. lol.     Smoking at 225 and it'll most likely take the better part of 9 hours for the 6 pound pork shoulder, and I'm looking at 5 1/2 - 6 for the 3 pound brisket.    Nervous but anxious on how these are going to turn out.