Newbie question....

[moosevandyke]

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• moosevandyke
• Feb 16, 2013

I am smoking a Boston butt 5# and an 8# brisket. My temps have been between 245-260. I have done this a few times. I just took my first tempo reading after 5 hours and my brisket is already at 160 and the butt is sitting at 150. I took a few readings on both. I guess I'm just puzzled how high the temps are and the fact the brisket is cooking so fast.. Is this normal? Thanks guys

 

[pgsmoker64]

It could be that the temp where the brisket is sitting is just a little higher than where the butt is.  Could be a hot spot.

Also, there is more fat through the butt and as it melts and evaporates it cools the meat slightly.  The temps may not ever be exactly the same but at some point soon the butt will be higher than the brisket.  

At your temps the butt should be done in about 8 hours or so - but don't go by time - use internal temp and pull it off at around 200* to 205* degrees - same for the brisket if you want pulled pork and beef.  That brisket is probably going to take about 12 hours - but again, use IT not time for your gauge.

Looking forward to lots of q-view on the final product.

Bill

 

[sound1]

Different cuts, fat, moisture....all make a difference. Two butts side by side could do the same thing.  IT is the only way to go.

If you are really worried, I'm sure you could get a couple volunteers from the site to taste test for ya...

 

[moosevandyke]

Thanks guys! The brisket has stalled at 162 I think and the butt is coming along nicely.

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• moosevandyke
• Feb 16, 2013

 

[moosevandyke]

I forgot to take any pictures! I just wanted to say thanks for the advice! Both turned out great. First time I used apple wood and I really enjoyed it.