Hey everyone, I've been lurking on here for quite awhile and have picked up MANY great tips. Now its time for a question though.
I only have limited experience in smoking briskets, and none with pork. I have been asked to do some cooking for a party this weekend and I'm stumped. In the past, I have followed the 1.5 hours per pound at 225 degrees for my briskets and everything has always been GREAT, but I could sure use some input on my current situation. I have a 8.5lb brisket and a 8lb pork butt to make. What should I be looking at for time if I keep the smoker at 225 degrees? Do I need to add the weight of the butt to the weight of the brisket (8.5 + 8 = 16.5 *1.5 = 24.75 hours?), or just figure on an extra couple hours total?
Thanks in advance for any help
Oh, and I plan on taking LOTS of pic's of this endeavor!