Brisket Help

Discussion in 'Beef' started by adam31, Jan 14, 2015.

  1. adam31

    adam31 Newbie

    Hello all; new to the forums, but have used this site for a while for help. I'm going to be smoking a 9.5lb pork butt and a 10.5lb brisket at the same time. The brisket had been separated into the point and flat; probably 6-7lb point and 3-4lb flat. How should I stack the meat? I was planning on butt at the bottom followed by point then flat on top. Will this be a good setup our should I put the point over the flat? I'm planning on putting the butt on around 12am (15-16hr smoke) and the brisket on around 5am (9hr smoke). Smoker will be set to 225 degrees. Any help on temps or tricks would be great.
     
  2. bear55

    bear55 Master of the Pit

    I do not believe your butt will take 15+ hours to complete.  I always cook to temperature and in the case of brisket, temp and tenderness.  I can only tell you how I would do this were it me.  The butt on the bottom is ok and the smallest brisket piece on the top is also fine.  I always cook my butts and briskets to 165 before foiling.  I take my butts to 203-205 and pull and into an ice chest for at least an hour to rest before pulling.  Briskets are taken to 195-197 before removing and placing in an ice chest for at least an hour before slicing.  If pulling the brisket take it to 203-205.  For brisket I plan for 1 hour per pound plus two hours.  For butts somewhat less.

    Good luck!   
     
  3. adam31

    adam31 Newbie

    Thanks for quick reply bear. I'll wait to put the meat on for a later time. Im trying to get all the meat ready to eat around 4pm. This is the second time I've smoked brisket. Last time was a few years back and it was horrible. Long story short, inexperience and way too much heat/smoke. After getting pretty good and butts/shoulders i figured I'd try to redeem myself. Hopefully all works out. Thanks again.
     
  4. timberjet

    timberjet Master of the Pit

  5. adam31

    adam31 Newbie

    Thanks for the link! Helps a lot. Just gonna let it smoke and monitor temps and hopefully all will work out.
     
  6. timberjet

    timberjet Master of the Pit

    Brisket is the hardest thing there is to get right. Good luck man!
     

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