The first time I smoked brisket and a pork butt the Gods were smiling on me because it was for my daughter's 1st birthday. I stayed up ALL night smoking a brisket and 2 pork butts and they came out absolutely perfect. I could honestly hear people asking who catered the party.
Fast forward 8 years and two more kids. I've tried one or two here and there but every time it came out worse than a baseball glove. I never have the time to keep an eye the temp. Now I'm going to start to get back in the game. What I remember is 90 minutes per pound for brisket and pulled pork at roughly 225-250. So a smaller H.E.B brisket (Texas grocery store) would be about 6.5 hours for a 4.5lb brisket/pork butt? Wrap up in foil and place in small cooler topped off with towels.
Any tips? My kids are getting pretty tired of chicken so I'm trying to get back into the brisket/pork butt game so I thought I'd ask some of the pro's.
I'm using oak & mesquite with lump coal in an offset smoker and a Weber Smokey Mountain. NO lighter fluid, chimney starters with a little cooking oil on paper to start.