Smoking Pork and Brisket at the same time

Discussion in 'General Discussion' started by garmoni, Sep 2, 2013.

  1. I'm having a gathering in a few weeks and plan to smoke a pork shoulder and and a brisket at the same time.  I have smoked pork before so I'm familiar with that.  Have not smoked a brisket but have been reading about it so I think I understand the basic concepts.  The question I have is there anything I need to be aware of while smoking both of them together?  I will try to get a 8 pound pork shoulder and a 8 brisket flat.  I don't need them to be done at the exact same time as I plan to let them both rest for a few hours before serving but am thinking as a general rule they should take 1.5 hours per pound. 

    Which one do you think will get done first and is there anything special I should do or be aware of as I take this on.
  2. bear55

    bear55 Master of the Pit

    You are generally correct with the amount of time.  But beware each piece of meat has a mind of it's own.  I assume you have a vertical smoker, and if so I'd put the brisket on the bottom. 
  3. I have a side firebox smoker.  Plan to put water pans under each piece of meat.  Will put the brisket closest to the heat source.  
  4. hpluseleven

    hpluseleven Newbie

    I do pork and brisket together quite frequently in my vertical smokers. I honestly don't think it matters what's on what shelf but aluminum pans underneath each chunk of meat is a good idea. Plan some extra time-on my Bradley I can fit 2 pork shoulders and a brisket. When I fill it up with that much meat it takes a lot longer to get back up to temp and just takes longer to cook.

    No problems with your plan-and I think you're spot on with the plan to let it rest. Towel and a cooler are your friends! Good luck!

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