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13 pound brisket, no foil. 18 hour cook at 225, then rested for 2 hours. 2nd time cooking a big brisket, was worried it would be dried out but it turned out great!
Yowsa!
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13 pound brisket, no foil. 18 hour cook at 225, then rested for 2 hours. 2nd time cooking a big brisket, was worried it would be dried out but it turned out great!
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13 pound brisket, no foil. 18 hour cook at 225, then rested for 2 hours. 2nd time cooking a big brisket, was worried it would be dried out but it turned out great!
We have done it. If you can put the butts over the brisket (the dripping fat helps to baste the meat). If you find a large enough butt you may not need to pull the pork early - they may finish up around the same time or close.
Anyone here do a brisket and pork butts at the same time? I was thinking of doing both this weekend. I figured I can just put the brisket on first and then put the pork on later so they finish about the same time? Or should I put them all in at the same time and just pull the pork when it is done and hold in a cooler to keep warm?
We have done it. If you can put the butts over the brisket (the dripping fat helps to baste the meat). If you find a large enough butt you may not need to pull the pork early - they may finish up around the same time or close.
This is a great idea. Didn't even think about that when I did both.
How long does your brisket take? Is it a whole packer brisket? Or just the flat?
best smiley ever! never seen rib rolls haha good idea passedpawn
It's just a flat. I was going to do 2 pork butts, but on a whim I replaced one of the butts with a small flat. I think it will be done with the ribs, total of about 4 or 5 hours. Maybe less. I'm gonna foil it now (it just hit 170).
I wish I had the full packer on there, but I'm saving that for my first overnighter, sometime in the next week. Can't wait.
So what is your process on the flat? 4-5 hours then back in some foil? I would like to throw a flat or 2 on the bottom rack while I do these 2 butts this weekend. I hate wasting smoker space!
If you really want to test the waters, do MOINK balls and ABTs (both wrapped in bacon) on the top grate and put the wings on the lower great.
I won't tell you how good it is - just try it.
Tomorrow's my Bday. I'll be smoking all manner of things on my Weber Smokey Mountain. Probably put 2 pork butts on the bottom and baby backs at the top. Might get crazy and do some ABTs before I put the ribs on.
And brewing, of course!
Mouth is watering. I have 4 shelves. I'll do abts on top then balls then butts then brisket on bottom. Holy crap. This will be epic.
This forum is going to make me fat. Awesome beer and awesome food. All made by me![]()
I make beer and barbecue all the time and my body fat is under 10%. I lift 4x/week and don't eat like **** every day. Moderation is key. Although, I've been drinking so much beer this summer, it's been unbelievable. I've never drank so much in my life.
Homemade Eastern Carolina sauce
My trimmed St. Louis-style spares (I sharpened the **** out of my knife for this)
Smoking cheese for smoked mac-and-cheese
Brisket
Chopped the point to make burnt ends
Sliced
Stuffed meatballs (with cheese)
Crack on a stick aka Short Ribs!
chef273b said:All looks delicious! What's in yer ENC sauce? Nothing but vinegar and red pepper flakes, I hope. ;-)
I add black pepper and salt. Red pepper flakes and cider vinegar!