- Mar 22, 2017
- 58
- 14
I posted in general but didn't get too much traffic..
I’m throwing a small party for about 20 people. I wanted two type of meat so I already have a 12lb (untrimmed) packer brisket and a 10lb Bone in Butt. The go time for food will be between 4-5pm. I have a XL Big Green Egg and planning on stacking one on top of the other if they won't fit across the grid.
I have realized that I can't time the finish line, but hoping to get it as close as possible then Foil/Towel/Cooler.
Few questions:
1 - Best smoke chunks?
2 - Who's on top?
3 - What size shoulder should I get to make my smoking easier (timing). I don’t mind having extra as I can vac seal and hand out as favors, lol…
4 - Really concerned about timing on both, when to pop the pork on vs. brisket. I know I the FTC the pork for hours assuming I can do same w/ Brisket. (I don’t have that much brisket experience)… Which is why I’m concerned about getting the temps right for go time..
Leaning toward Pork on top, and 250* cook. I have been told both things brisket should go on first and butt should go on first. I thought the butt would take a little longer, which is it??
Any and all help or advice on start time from some folks that have done this would be greatly appreciated!
I’m throwing a small party for about 20 people. I wanted two type of meat so I already have a 12lb (untrimmed) packer brisket and a 10lb Bone in Butt. The go time for food will be between 4-5pm. I have a XL Big Green Egg and planning on stacking one on top of the other if they won't fit across the grid.
I have realized that I can't time the finish line, but hoping to get it as close as possible then Foil/Towel/Cooler.
Few questions:
1 - Best smoke chunks?
2 - Who's on top?
3 - What size shoulder should I get to make my smoking easier (timing). I don’t mind having extra as I can vac seal and hand out as favors, lol…
4 - Really concerned about timing on both, when to pop the pork on vs. brisket. I know I the FTC the pork for hours assuming I can do same w/ Brisket. (I don’t have that much brisket experience)… Which is why I’m concerned about getting the temps right for go time..
Leaning toward Pork on top, and 250* cook. I have been told both things brisket should go on first and butt should go on first. I thought the butt would take a little longer, which is it??
Any and all help or advice on start time from some folks that have done this would be greatly appreciated!
