My Biggest Smoke Ever!!

[cubguy17]

I am going to be doing a 13LB Butt a 12LB Brisket, 3 fatty's, and a mess of ABT's. Just wondering if I can throw the Butt and Brisket on at the same time and have them finish close to the same time. I know the plateau's could be different, and I will be resting them for a while in a cooler when they are done, but I plan on eating around 3 or 4 saturday afternoon, so I was going to throw them on at about 7:00 pm friday night assuming it's going to be about a 15 to 18 hour smoke I should have plenty time to rest them, is that about right? Not forgetting anything am I?

 

[sumosmoke]

Nice sounding smoke you've got yourself for this weekend. I've never smoked a brisket, however just recently smoked 13# of pork butt and it did take around 15+ hours to finish. The plateau was brutally slow to get through, but was well worth the wait (as always)! Never smoked a brisket before, but I'm sure the answer will be coming along shortly.

Good luck!

 

[doctor phreak]

cubguy
i just did a 11# brisket the other day it took me about 8-9 hrs at 225-250
and then wraped up and into the cooler for 4-6 hrs...was perfect when we took it out nice , juicy was hiitin about 190 deg..i would say put the brisket on about 3-4 hrs in to the smoke and go from there..the butt usually plateu out for a couple of hours

 

[cinnamonkc]

The come off at slightly different temps but other then that, they should smoke for approximately the same amount of time. I did 10# brisket and 11# butt and they came out almost simultaneously. About 14 hours. Then cooler time until dinner.

 

[abelman]

What she said! I just looked at my notes and the times were close enough.

Plateaus are going to be different temps. Butts plateau for me in the high 60's/low 70's. Briskets are high 30's/low 40's.

But, as far as equal weights go, they are very similar in terms of time.

 

[capt dan]

Can't say as I have ever seen a 13 lb butt, most are 7-9 lbs, but I would imagine a huge hog could have that big of a butt cut, you sure it aint a shoulder(whole shoulder). The times I think are about right, better to be early than late!

Lookin forward to the pics!

 

[sumosmoke]

My mistake, I should have been more specific. It was a total of 13#: 8# and 6#.

 

[cubguy17]

The butts were wrapped in the same package, It is actually two of them, guessing them to be about 6lbs and 7lbs. Just rubbed them and found that out. Thanks Guys.

 

[waysideranch]

Butt was off Hogzilla.

 

[pduke216]

Doing a 14# brisket next weekend myself along with ABTs and armadillo eggs and smoked mac and cheese. Trying to figue out what kind of fatty to do. The cubs are kicking a$&. In Chicago Jewel had ribs buy one get one free but only one to a customer so I went in and out 3 times and my wife did the same. 12 slabs of baby backs for 42 bucks. YEAH! Go Cubbies!

 

[ron50]

Well if they are two smaller butts adding up to 13 lbs then they should be done way before the brisket BUT.... you never know.

 

[crockadale]

I usually start 12# to 14# packers at about 7PM the night before and they will usually come off anywhere from 10AM to Noon. Iâ€[emoji]8482[/emoji]ve had some butts that drove me crazy with the stall but your timing sounds right. My .02 good luck and if you need any help eating all that meat, give a call.