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Brisket and Pork Butt 225 Ok?

TheGrumpyGriller

Fire Starter
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Joined Jan 29, 2021
I'm planning to do a full brisket and a bone-in pork Butt this weekend. I have injected them both with appropriate solutions, and have them rubbed down nicely.

Doing a Texas style brisket with salt and cracked pepper, while I have some Meat Churxh Hony Hog and Vodoo on the pork Butt.

I was thinking to start them around midnight Friday at 200-225 on my Traeger Timberline 1300, then possibly wrapping the brisket in butcher paper, and the pork butt in foil after they gotten to about 160, and keeping same 200-225 depending on how long they stall etc.

Any advice 🙂?

Thanks!!!

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indaswamp

Smoking Guru
OTBS Member
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Joined Apr 27, 2017
Yep, 225 will work, but it'll take a while. The Brisket might take 16 or more hours depending on how thick it is....pork butt 12-14 hours....
 

TheGrumpyGriller

Fire Starter
69
43
Joined Jan 29, 2021
To be safe I would smoke them at 225 or higher, especially since they were both injected. If it were me I would smoke them at 270-280.
Al
OK - Maybe I'll do 225-250 as I want to at least be able to do the "supersmoke" for a while to get a good bark overnight :)
 

TheGrumpyGriller

Fire Starter
69
43
Joined Jan 29, 2021
Yep, 225 will work, but it'll take a while. The Brisket might take 16 or more hours depending on how thick it is....pork butt 12-14 hours....
Yeah - the time will certainly be extended, that's why I was planning on starting at midnight, or thereabouts. Doing that would get me to mid-afternoon and then they can sit in a cooler if (of course this won't happen) done earlier than expected :emoji_grinning:
 

civilsmoker

Master of the Pit
OTBS Member
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Joined Jan 27, 2015
I have gravitated to doing brisket at 250-275 and then holding it in the "inside oven" at 180-190 for about 2-3 hours then at least a 30 min rest on the counter before slicing. IE I have found the holding and resting after to be much more important than the initial temp or time of the smoke.
 

TheGrumpyGriller

Fire Starter
69
43
Joined Jan 29, 2021
I ended up doing everything at 225 and things came out really tasty!!! The brisket took 16 hours (+ rest) and the pork butt took 11 hours (+ rest). In fact I managed to also get some smoked chicken, 3-2-1 St. Louis ribs, smoked triple-mac-n-cheese, smoked chicken, and smoked mashed :)

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