Brisket & Pork Butt Dilemma

[AOllenburg]

Hello!

In a couple of weeks I will be making both brisket and pork butt for a family reunion of 30+ people. I will be doing two 12-15lb briskets & two 8-10 lb pork butts. Both will be served at the same meal.

My dilemma is this...

I will be doing this at a family member's cabin where I have one propane box smoker and two Weber 22" kettles available to use. Do I put the briskets on the Webers and the butts in the box smoker, put the briskets in the box and the butt on the kettles, or do I mix it up doing one of each in the box with one of each on the kettles?

Thank you!

[captainlee]

That's a lot going on away from your home pit. With all the people and stress i would smoke the pork butts at home and just reheat them. They come out out perfect reheating. That way all you have to concentrate on is the brisket however you choose to smoke it. You also eliminate the issue of timing to get both ready at the same time. One hunk of meat can throw a curve ball at you.

[Skip]

+2 Agree

[Panhead John]

+3

[ofelles]

+4

[STEbbq]

I agree with captainlee as well. Two briskets on two kettles at the same time while potentially trying to entertain will be tricky enough. Do the pork butt at home and reheat to serve. The bonus is that there will be meat available if the briskets take longer than you think to be ready if the horde gets hungry early.