Brisket & a Butt?

[dillywe]

13 lb brisket and a 6 lb butt dry are brining as we speak

I suspect there won't be any issues with this, but I was planning to start the brisket on the PBC and then put on the butt a couple of hours later given the size differential.

I may smoke the butt separately on the Slow n Sear just to try the "Slow" side out of that device, but I'm wondering if anyone else had success or advice for smoking both pork and beef at the same time on the PBC? I'm wondering if the flavors mingle together since they are both dripping on the fire box and/or if temps are tough to manage. I'm planning to do an overnight cook and I'm pumped to use my new fireboard for the first time, but I'd rather not have it waking me up if the PBC is struggling under 19 lbs of meat if you catch my drift...

Thanks!

[RonB]

I'd be more concerned with relative thickness than weight. Briskets are normally wide, long and flatter while butts are more globular. So the one that's thicker should go on first. EXCEPT that I normally take brisket to a little higher temp before pulling off the heat. I can't help with the PBC part.

[texastweeter]

Just the opposite here, I take briskets to the 190-195° mark, and butts to the 203-208° mark to pull better. I don't use a PBC or and other UDS though.

[dillywe]

Thanks Ron, that's a great point. I need to go take a look at the thickness vs each, but I'm remembering that the point is about as thick as the butt.

Also, I just read the thread right under this one on 20lbs of meat, so forgive me for posting questions before reading...

[HawkerXP]

Ive done a 15 lb brisket and three racks of ribs in the PBC at one time. Started the beef first after about three hours added the ribs. Did get a pit temp drop after adding the ribs. Cracked the lid for a while and all was good. Just keep an eye on each of your meats internal temp.

[Huskee]

Just did butts and a brisket yesterday in the PBC, I briefly wondered the same thing, then thought aw heck just do it. Both turned out great.

[dillywe]

Awesome! Glad to hear it. Both are on the PBC now!

[jecucolo]

Last week I cooked 2 small chuckies and 3 pork butts. Turn out awesome.

[carolinastyle]

Did a brisket (whole packer) and a butt for a Halloween Party a few weeks ago. I put the brisket on first, which was a mistake—should have put them on at the same time. I pulled the brisket off at about 160, crutched it, and finished it foiled on my Weber Spirit. Let it cool for about an hour in a cooler, it came out perfect. The butt was heating too slowly and threatened not to be ready in time for the party, so I crutched it early and put it in the oven at 325. It was a disaster—tough, dry, unpullable, and ultimately discarded. I decided to do both in case one didn't come out, and I'm glad I did. The brisket saved the party.

[Peej]

I Made the same exact mistake for a party earlier this year. Butt took way longer than expected- should've put the brisket and butt on at the same time. Now I know to post my mistakes so others can benefit!

[Spinaker]

Did a brisket (whole packer) and a butt for a Halloween Party a few weeks ago. I put the brisket on first, which was a mistake—should have put them on at the same time. I pulled the brisket off at about 160, crutched it, and finished it foiled on my Weber Spirit. Let it cool for about an hour in a cooler, it came out perfect. The butt was heating too slowly and threatened not to be ready in time for the party, so I crutched it early and put it in the oven at 325. It was a disaster—tough, dry, unpullable, and ultimately discarded. I decided to do both in case one didn't come out, and I'm glad I did. The brisket saved the party.

Not the first time a good old Briz has saved the party!

[Troutman]

Maybe I don’t know what the heck I’m doin’ (which is probably true) but I’ve cooked every conceivable type of meat together on the same smoker with no real perceived cross flavor contamination. The smoke flavor always seems to be the over riding flavor profile. But that’s me.

[tdimond]

Looks like my boolean search found the answer - I was wondering about this the other day.

[JeffJ]

They both thrive under similar temps and cooking regimens. If possible, probe both and pull when appropriate. Since both can cambro for up to 4 hours if one gets done before the other it rests longer.