( smoking Pork shoulder and a Brisket ) help needed

[EaOutlaw1969]

Hi guys the Wife and I want to try something a bit more challenging, We have a Nice Pork Shoulder and a Beef Brisket flat with no point end.
I will post pictures of them.
We were thinking we could put the pork Shoulder on the upper rack and have it drip down on the Brisket for added flavor. Or should we do it the other way around?
We are aiming for a 30 hour dry rub session on the Shoulder but we are unsure how long the brisket should resting with the rub on it. ( Our First Brisket ever )
Also we have a Vacuum sealing system Should both the brisket and shoulder be vacuum sealed once the rub is applied and put back in the fridge. or will wrapping them with foil or plastic wrap be OK also? We will not be in any rush to eat either the pork or beef.
Normally people wrap a brisket with butchers paper during after a certain point or sometimes use aluminum foil. I was hoping to not wrap it at all and just let it ride in the smoker since the Brisket is kind of on the thin side compared to what I have seen online.

So I am looking for tips and suggestions, we want to do both at the same time to conserve on propane and wood chunks while being able to freeze much of this food for later dates.

 

[EaOutlaw1969]

 

[tropics]

If you are looking to make PP their is no problem,they both need to get up to around 200*
Richie

 

[EaOutlaw1969]

BTW I am pretty sure there is not point on this brisket But since I have never done one I am not certain. Any other advice on smoking- cooking times would be appreciated along with advice if we should just smoke them on separate days since our smoker is a smallish Vertical upright one would have to be over the other unless we hung them some how.

 

[EaOutlaw1969]

If you are looking to make PP their is no problem,they both need to get up to around 200*
Richie

Yes we are making pulled pork ( the brisket we plan on slicing and eating as is with sides and later in sandwiches etc.

 

[tropics]

I use meat probes in all my cooks temp is the only way to go.Put the probe in at the beginning you never have to look inside.
Richie

 

[motocrash]

Richie has you tuned-butt over brisket,insert probes at beginning of cook and let'em roll.

 

[EaOutlaw1969]

Thank you guys so much.

Next possibly controversial question I use our needle tenderizer on steaks ribeyes porkchops chicken, Is it ok to use on Brisket and pork Shoulder? or should I just leave well enough alone and let the smoker do its magic.
I ask because everything I have used this tenderizer on cooks faster and seems more juicy plus tender. If it is OK or even good to use on both should I do both sides? Like I would a thick steak or roast? BTW I was planning on using our water pan and filling it every 2 hours plus spritzing the pork butt through the smoke stack every hour and really good on all sides while topping off the water pan.
any tips on this would be appreciated.

 

[tropics]

Leave them alone! If for any unknown reason smoker stops if the meat is stabbed like that an does not hit 140* in 4 hrs you could have a problem. Unstabbed the outside would help make it salvageable.
Richie

 

[SmokinVOLfan]

A lot of people are going the hot and fast method now a days which would be 275 or higher but I would shoot for a temp of 225-250 during this cook. Probes in both meats.

Another option is to put foil pans under each meat and let the juices drip down into them. Makes cleanup easier and that rendered fat is tasty. Take the butt to 205 then let it rest for an hour or more before pulling it to let the juices settle. Start probing the brisket around 195 to see if a toothpick goes in with no resistant. Could be anywhere from 195-210.

As far as seasonings and timing goes that's really a personal preference. I usually rub mine down while the smoker is heating up and I cant tell a difference in a long sit or a short one personally. I don't know about the tenderizer. I use it on London broils but maybe someone who has more experience could be of help. Afraid if you leave it sitting on there too long it might make the meat kind of mushy but then again I could be very wrong.

Yes on the water pan. Sounds like a good time and a good smoke!

 

[EaOutlaw1969]

I normally use my iGrill2 for ambient smoker temps but for this session both the probes I have will go into the meats right when I put them in the smoke chamber.
My instinct is to not use the tenderizer on either because once cooked properly they are already tender meats. I was planning on 225f But since I will not know for sure what the temperature is with my digital probes I was planning on using all my gauges as a guide to get the smoker to 225 If I remember correctly if the OEM door gauge read 225 it was 20-30 degrees hotter at the upper two grates where my food will be and at the added on upper side temperature gauges.

 

[seenred]

The guys have you covered very well...I'll just add my thoughts on your question about how/when/how long to add the dry rub.

Opinions will surely vary, but my experience is that extended dry marinating makes only negligible difference to the final product. I've rubbed a brisket the night before and wrapped in plastic wrap in the fridge...and I've applied rub right before going in the smoker...and I have to admit I don't notice much difference either way - they both come out great. So it's mostly about your preference and what you decide works best for you.

Looking forward to seeing/reading how your's turns out!

Red

 

[EaOutlaw1969]

The guys have you covered very well...I'll just add my thoughts on your question about how/when/how long to add the dry rub.

Opinions will surely vary, but my experience is that extended dry marinating makes only negligible difference to the final product. I've rubbed a brisket the night before and wrapped in plastic wrap in the fridge...and I've applied rub right before going in the smoker...and I have to admit I don't notice much difference either way - they both come out great. So it's mostly about your preference and what you decide works best for you.

Looking forward to seeing/reading how your's turns out!

Red

After reading more added to our desire to get started smoking My Wife and I decided to abandon our 30 hour rub soak and just rub them both once defrosted and start smoking them in the morning.

 

[EaOutlaw1969]

One thing left, is it OK for my brisket to stay unwrapped in the smoker the entire time? or should it get Wrapped in foil or Butchers Paper? ( because of the so called stall I keep reading about ) We do not have the paper and I was hoping they would get done just fine and stay moist with the pork shoulder dripping on them and the water pan doing its thing. Again I do not mind these taking along time to cook. ( low n Slow = Yummy in my book )

 

[Danno44]

Wrapping is a personal preference. I wrap in unwaxed butcher paper once my bark is where I want it.
I’ve used foil as well but prefer the butcher paper.
Being it’s just the flat, it’s likely going to be done before the butt, so wrapping and holding in a cooler maybe what you’ll have to do. You won’t know until you start cooking and see what the meat “tells” you.

 

[seenred]

One thing left, is it OK for my brisket to stay unwrapped in the smoker the entire time? or should it get Wrapped in foil or Butchers Paper? ( because of the so called stall I keep reading about ) We do not have the paper and I was hoping they would get done just fine and stay moist with the pork shoulder dripping on them and the water pan doing its thing. Again I do not mind these taking along time to cook. ( low n Slow = Yummy in my book )

This is one of those debatable issues that gets discussed often...there are plenty of folks in each camp (wrap or no-wrap). Again, my experience is that both are good...although most of the time, I wrap my briskets in foil to push through the stall. Most people who go the whole cook without wrapping do so because they like a nice heavy bark. Since the bark is not all that important to me, I prefer to foil wrap because it helps push the brisket through the stall a bit faster.

There's really not a wrong answer to the question, so again, it comes down to your own preference and what you decide works best for you.

Red

 

[EaOutlaw1969]

This is one of those debatable issues that gets discussed often...there are plenty of folks in each camp (wrap or no-wrap). Again, my experience is that both are good...although most of the time, I wrap my briskets in foil to push through the stall. Most people who go the whole cook without wrapping do so because they like a nice heavy bark. Since the bark is not all that important to me, I prefer to foil wrap because it helps push the brisket through the stall a bit faster.

There's really not a wrong answer to the question, so again, it comes down to your own preference and what you decide works best for you.

Red

My Concern is the bark from the blind taste test I have seen ( and personally tasted ) I think I would like the bark that comes with a no wrapped Brisket. yet I wonder if I will even get a nice bark if the Pork is Dripping on it the entire time.

 

[bregent]

yet I wonder if I will even get a nice bark if the Pork is Dripping on it the entire time.

Shouldn't be a problem.

 

[EaOutlaw1969]

Shouldn't be a problem.

Thanks

 

[EaOutlaw1969]