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Butt and bristket?

post #1 of 12
Thread Starter 
Is there any reason not to smoke a pork butt and a brisket at the same time?

I am thinking of doing that this weekend. It will be my first brisket.
post #2 of 12
Don't see that there would be any problem with that. Could start early in the morning, have the pork for dinner, and be ready to pull the brisket before bed. biggrin.gif
post #3 of 12
The last time i did a Butt and a Brisket 2 weeks ago i did them together... no complaints from the people consuming it, and no complaints from me... GO FOR IT!
post #4 of 12
Thread Starter 
Great thanks. I just don't want to wreck it. Seems like the smoking part for both is the same just the timing/IT is different so I though it would be OK but I figured the only dumb question is the one I didn't ask followed by a screw up.
post #5 of 12
No problems at all. Throw some ABTs and baked beans on there too! PDT_Armataz_01_34.gif
post #6 of 12
Do it all the time, along with all sorts of other meats and snacks.
IF you have a vertical smoker, I would put the beef above the pork or put the pork in a pan, pork juices dripping down on other meats may present a problem for the food saftey police.
post #7 of 12
Go for it they will be fine. You will just have to adjust your times depending on how big they are.
post #8 of 12
No disrespect intended-- I would put the butt on the top ... We always put them above the beans or anything else, nothing wrong with pork juices.. Food safety police would prolly agree as well.biggrin.gif
post #9 of 12
Heck I'd put more than just the butt and brisket in there if you have the room. Fill that smoker up and have a feast biggrin.gif
post #10 of 12
Done it several times. The butt will finish first then you can concentrate on getting the brisket just right. Sounds like a great feast is coming your waybiggrin.gif
post #11 of 12
Thread Starter 
Thanks again.
I have a chargriller with SFB so no top rack. The grilling area is quite large though. I could probably do 3 buts and 2 briskets at once if I could afford them. I think I will keep it down to the 1 of each for now besides if I did all of that at once I would have to wait longer to smoke more since it would last a long while. My fiance can't handle good food so I get it all. The 4 lb butt I smoked last Saturday lasted me til today and MMMMMM was it good. I'd like to have it last at least til the next weekend so I can make more. I'm hooked.

Speaking of that I read in the food safety forum that you should only keep refrigerated pork for 3-4 days. That seems awfully short.
If you take a hot batch of freshly smoked pulled pork and refrigerate it shouldn't it last longer than if it was out for a while and then refrigerated it?PDT_Armataz_01_05.gif
post #12 of 12
to echo the comments here, I do multiple things often... chicken and brisket, butt and tenderloin... I never notice any problems, I always pan my pork and try to get the most out of an all day or all night smoke! Sounds great!
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