Pork Butt & Full Packer Brisket (12lb) same time / Double smoke. Looking for some advice.

[jceroli42]

Morning everyone...  I’m throwing a small party for about 20 people.  I wanted two type of meat so I already have a 12lb (untrimmed) packer brisket and planning on buying a bone in shoulder for pulled pork.  The go time for food will be between 4-5pm.  I have a Big Green Egg and planning on stacking one ontop of the other if they won't fit across the grid.  

I have realized that I can't time the finish line, but hoping to get it as close as possible then Foil/Towel/Cooler.

Few questions:

1 - Best smoke chunks?

2 - Who's on top?

3 - What size shoulder should I get to make my smoking easier (timing).  I don’t mind having extra as I can vac seal and hand out as favors, lol…

4 - Really concerned about timing on both, when to pop the pork on vs. brisket.  I know I the FTC the pork for hours assuming I can do same w/ Brisket.  (I don’t have that much brisket experience)… Which is why I’m concerned about getting the temps right for go time..

 Leaning toward Pork on top, and 250* cook.

 Any and all help or advice from some folks that have perfected this would be greatly appreciated!

 

[mochosla]

Hi jceroli42. You have are right on the money with your concerns. I've smoked my share of both pork butts and briskets with good success. Although I don't have any experience with the green egg, my concern is the difference in cooking times between the two cuts. I usually smoke brisket between 14 to 18 hours while pork butt will take 6 to 8 hours (both depending on the weight and the meat). Also, for a juicy brisket, you have to take out at the right time or it will dry out while pork is a lot more forgiving. Having said this, you would need to put the brisket a few hours before the pork butt. This, will create an issue for you. When you put the butt in the smoker, the temperature will inevitably drop as the butt will be cold. In my experience with a similar situation, this caused my meat to not cook evenly. So I think you are risking ending up with an unevenly cooked brisket. I could be wrong and other people with more experience may have a better advice for you but that is my concern. I hope you are able to pull it off. Post an update on how this turned out for you.

Good luck.