Multiple meats - pork shoulder and separated brisket: Timing?

[dap9]

Hi all,

I have a 8ish pound pork shoulder (for pulled pork) and a 17lb brisket that I've separated because I want to do burnt ends separately per Malcom Reed's recipe. I haven't weighed the point and flat, but trimmed about 6lbs of fat off it and would guess that the flat is 7ish pounds and the flat is 4ish give or take.

Using a WSM 22.5" in 40deg weather. Gonna run 250deg. Dinner will be at 6pm on Saturday and I want the flat to rest at least 2 hours in a cooler. Probably same for the pork.

So what time would you guys get things started? Would you start all at the same time, or get the pork on first? Any tips/advice/etc appreciated!

 

[ristau5741]

The brisket needs a long time , low and slow, to break down the collagen fibers and make it tender. Pork is a little more forgiving when it comes to temps. 250 might be a bit high for the brisket, guestimate that I'd give it all 6-8 hours, smoking time and/or bail early and finish in the oven if things aren't working as expected. Burnt ends may take another couple of hours on top of the 6-8 to finish. I'd be up and rolling at 6AM.

 

[dap9]

The brisket needs a long time , low and slow, to break down the collagen fibers and make it tender. Pork is a little more forgiving when it comes to temps. 250 might be a bit high for the brisket, guestimate that I'd give it all 6-8 hours, smoking time and/or bail early and finish in the oven if things aren't working as expected. Burnt ends may take another couple of hours on top of the 6-8 to finish. I'd be up and rolling at 6AM.

Thanks. 6-8 hours seems a little short, no? I'm assuming 1.5hrs/lb on the butt which would be around 10 hours. I've yet to go lower than 250 for a brisket, but would like to try it. It seems that 250 is pretty common and 275 is common for the pork so I figured I'd stick w/ 250. I like the idea of finishing in the oven at a higher heat if needed.

 

[dap9]

To close the loop... The pork butt ended up taking 11 hours on the bottom rack of the WSM. I wrapped it at around 6 hours. It finished quicker than expected, but was piping hot even after 5 hours in a cooler with towels. Came out fantastic! As did the burnt ends. The brisket flat tasted great, and was pretty damn close to perfect... did well on the bend test, but required a little more force on the pull test than I thought it should. I pulled it at around 200 Dee and let it rest for 1.5 hours. I think if it had longer rest time it would have been perfect, but it took longer than I thought it would to cook. Ribs were great too - did those on my Masterbuilt dual fuel.

 

[amlong88]

Awesome. That's some good looking q.