Brisket / butt on

[Bowhnter2]

Well, an hour late, but I just got a 13 lb brisket and 9 lb boston butt on. Have a bunch of company coming to town this week for my daughter's wedding this weekend.

SO...I have so much crap to do, errands to run, etc....pray that all goes well and I don't have to tend to any disasters. 1st time I have tried to tackle 2 at once.

Got the brisket fat side down (with wooster & Bill's new Brisket blend) at the far end, and the butt (with mustard and the original rub) towards the firebox. Hope that the temps will be right doin that. Will try to keep 200 at the far end. Pretty windy today.

Oh yeah...another 1st, trying a mix of lump and charcoal today. Hope to get more burn time.

I better get busy....I'll be back should I run into trouble and have ?s.

[TexLaw]

Good luck on that, Bow. Neither that brisket nor that butt should need any tending for a while.


TL

[rstcso]

Sounds like you've got it under control. The main thing on the butt is to cook it thoroughly. If you're taking its temp, 195-200. If you have a way to stack them, put the butt over the brisket so it gets basted by the butt drippings. Believe me, it tastes better than it sounds.

[david brace]

Speaking of lump, I cannot believe it but the dopey little supermarket in town here BY MISTAKE got Royal Oak lump in for sale. I forgot to check the price, but I noticed the bags outside the store yesterday. Gotta check it out and buy some. With gas prices over $3.10 here, it's worth it to pay a little more than travel for a little savings.

DB

[Bowhnter2]

If you have a way to stack them, put the butt over the brisket so it gets basted by the butt drippings. Believe me, it tastes better than it sounds.

I had to take the upper rack off so I could extend my smokestack down...but that sounds like something to try next time.

Too late for today, but I am going to need a lesson in the minion method.

I was given a link (an honestly never even heard of it until nuknfutz told me) but I may be a little challenged :oops: on the art.

I don't have a basket yet anyway, so maybe that is what I need to get the real long burns...

Anyway, the temp is under control and things appear to be going OK.

[Bowhnter2]

8 hrs in...just finished a well deserved cold one and a cigar. Brisket at 163, about to foil soon, pork at 151. So far so good, except for a screen malfunction on one of the thermometers....had to bring it in to cool off I guess...working again.

[nuknfutz]

Good Luck Bow, and Bow daughter. Remember, you're not losing a daughter, you're gaining another mouth to feed :lol: Sit back and relax, that butt may hang around that temp for a while! That plateau thing always gets me. Sounds like things are going well. Now if the rest of the week goes off as well you'll be in great shape :P

[TexLaw]

It sounds like things are going just fine to me. I'm jealous. I wish I had a brisket humming on the pit like that. :)


TL

[david brace]

8 hrs in...just finished a well deserved cold one and a cigar. Brisket at 163, about to foil soon, pork at 151. So far so good, except for a screen malfunction on one of the thermometers....had to bring it in to cool off I guess...working again.
Did it fog up? i had one like that and i couldn't read the display at all.

DB

[Bowhnter2]

It's an Accurite...no, lhe LCD looked like a big dark blob down over the temp numbers. I thougt is was gone, but after I shut it off, it started to go away, so I just took it inside and let it cool off.

Took brisket off around 8 pm and shoulder around 10. Had to sample, and both turned out fine. :) Will put in th eoven Wednesday afternoon, and let the company be the judge.

[TexLaw]

Yeah, I wouldn't think an LCD would do too well in the pit for very long. That liquid crystal doesn't react to heat as well as you might want it to. Stick with an analog (i.e., dial) thermometer, if you want to close the pit around it.


TL

[david brace]

They don't like the heat at all. i forget what brand I had, but the display always foged up, so i couldn't see anything. Terrible idea that ssomeone got a patent for.

DB