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advice for first brisket and multi meat smoke

post #1 of 8
Thread Starter 
I have a 13 lb brisket before fat trimmings and two 10 lb butts. I was hoping to get them all foiled and wrapped in blankets by 4-4:30 pm for the rest period so what I need to figure out is when to start the brisket and a guess on when to start the butts to try and get them all at the wrap time of 4-4:30pm
post #2 of 8
I usually figure around 1.5 hours per lb for pork butts but when I am trying to plan out times I usually plan around 1.75 to 2 hours per lb to give myself some extra time. Now on the brisket I am not going to be able to help you out so much with the time. I have done two briskets and they cooked totally different. The first one was a very lean flat only and it was done in 5.5 hours the second one was a full packer and I separated the point from the flat and it took around 7-8 hours if I remember right. Thats the only thing about smoking brisket/butts you just never know how long they are going to take to cook. That is why you always go by temp not time.
post #3 of 8
Yeah, you'll want to give yourself a good 12 hours on the butts. I can get a trimmed brisket done in 5 hours or so, but that is at 250*. If you're doing it at the same time with the butts (I'm guessing you'll have it around 225*), then it will obviously take longer. I'd foil the brisket at 160* and foil the butts at 170* and bring them both up to around 205*.

Sorry that I can't provide more help...I've never done both of them at the same time.
post #4 of 8
Thread Starter 
The fat cap on the brisket do I leave it alone, trim it thinner or trim a lot making it looked marbled?
post #5 of 8
Depending on your temp (I usually smoke things in the 240ish range), I'd put the brisket on around midnight. That's what I've done with briskets of that size before (unseparated packers) and they are usually done in 14 to 16 hours on my UDS.

I've never done butts that large. The ones I get are usually around 5 pounds and they take around 9 hours to get to 195°. If I had to guess, I'd put your 10 pounders on at the same time as the brisket. If they finish early, you can just leave them wrapped in towels in the cooler longer.

I usually foil briskets and butts at 165° then cook til 195° and take them off.

As far as trimming, I usually trim the really thick fat off but try and leave about a 1/4" or so.

Good luck.

post #6 of 8


What they^^^^^ said. I time my Briskets @1.5hr./lb.@ 220*F in the cooker and give a probe test(toothpick)to check tenderness. If it needs more I take it past my usual 200*F. and go to 210*F, wrap,towel, cooler and set-up for munching down.The Butts I put in @220*F inside my cooking chamber and leave them till the bone pulls out easily. I know, it sounds funny,but my Butts always come out tender and juicy.
The only "BIG" rule I follow is to put Poultry UNDER other meats!icon_redface.gif
Otherwise Ikeep my lid shut. Temp.,pressure and moisture are all unaffected.Then of course that's MHO!
Anyhow,keep doing your thing and,
Smoke Happy
Stan aka BBQFANS;}-
post #7 of 8
Leave the fat cap be...... cook it fat down toward the firebox and it'll make a really good bark, and the fat will migrate up into the Flat(IMHO).
Have Fun and,
Smoke Happy
Stan aka BBQFANS;}-
post #8 of 8
Thread Starter 
So closer to temp poke with pick to judge tenderness. Go it
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