Howdy,
My first big party is coming up. Between 20-30 guests. Been thinking brisket and pork butt, but I've only got the Traeger lil tex and the meats needs different temps as far as I know. Can't go only pork, since my woman has something against it. Don't ask why. Am on the fence about doing only brisket as it will be my first attempt and I want more than happy guests. Any suggestions? Also, how much meat is needed per person?
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You can cook pork butts and briskets at the same temp, absolutely. Both do well at the typical low & slow temps of 200-250F, with 225F being the happy medium. And as luck would have it, in most typical cases the timing should be close to the same for both...as a rough estimate I'd say 12-14hrs for each, but keep in mind there could be wide variances to that of course.
Do you have the full "packer" cut of brisket in Norway? This is the flat & point ends together, often in the 12-16lb (5-7kg) range. If so, get the highest quality of beef you can afford, since the flats tend to be dry, they benefit from a higher marbling to start with.
Plan 1/2lb raw weight per person, with side dishes. A little more if your guests will be big eaters. So I'd say 15-20 lbs of meat should be plenty, especially if there'll be lots of side dishes. You could probably squeak by with 12-15lbs.
Many thanks! We actually have the full brisket. They weigh in at about 14lbs. I dont worry to much about them not finishing at exactly the same time. We will just eat in intervals
I would plan on having the meat done two to four hours early and then put them in a faux cambro. Holding the meat at a slightly lower temp helps the meat and removes the stress of hoping that the meat will be done on time.
I've had good results doing pulled pork and smoke chuck roasts at the same time. I like to fill the cooker when I do a long cook, so I've done brisket and pork together as well with no issues.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
there are 2 ways to cook butts and brisket, low and slow (225) and hot and fast (350) both work good. It is just a matter of how much time you have, what kind of equipment, and personal preference. You obviously cant do both methods on the same cooker at the same time.
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I've only done this once, but you could do the butts for like 3 hours on the smoker and then tent and move to the oven. This would give you the ability to start the brisket.
Read this for some options. The one I'm talking about above labeled as "the fast method".
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