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Old 05-25-2011, 05:12 PM   #1
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Brisket & Pork Butts in WSM - suggestions ?

I would like to do a brisket and pork butts at the same time in my WSM for Memorial Day. Brisket is 13.9 lbs and butts are about 6 & 7 lbs each. I did research this a bit on tvwbb and the only conclusion I came to is that everybody has their own method
So, anybody care to share their thoughts/experiences ? Thanks....
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Old 05-25-2011, 05:27 PM   #2
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Re: Brisket & Pork Butts in WSM - suggestions ?

The way I would do it is to put the butts on the bottom fat side down and the brisket on top fat side up. I would also separate the point from the flat before cooking as well. I do not trim any fat from the butts or brisket until they're done. The flat will be done first, so it can rest while the point and butts are finishing. This is the way I do/would do it and it works for me.
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Old 05-25-2011, 05:40 PM   #3
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Re: Brisket & Pork Butts in WSM - suggestions ?

Quote:
Originally Posted by Larry Wolfe
The way I would do it is to put the butts on the bottom fat side down and the brisket on top fat side up. I would also separate the point from the flat before cooking as well. I do not trim any fat from the butts or brisket until they're done. The flat will be done first, so it can rest while the point and butts are finishing. This is the way I do/would do it and it works for me.
Thank you Larry, makes sense to me .... sounds like a good plan !
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Old 05-25-2011, 07:47 PM   #4
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Re: Brisket & Pork Butts in WSM - suggestions ?

Larry's right, thats the way I would do it.
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Old 05-25-2011, 08:50 PM   #5
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Re: Brisket & Pork Butts in WSM - suggestions ?

I always ask Nick and he says Larry's right so there you go You are going to have a great holiday weekend with all that meat, I'll be anxious to see pictures.
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Old 05-25-2011, 11:38 PM   #6
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Re: Brisket & Pork Butts in WSM - suggestions ?

I'd roll with Larry's method .
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Old 05-26-2011, 10:23 AM   #7
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Re: Brisket & Pork Butts in WSM - suggestions ?

Well actually it should be done like this. Trim the fat cap off the butts and trim up the briskets to where they look like the trimmed models from the store. Brisket goes on the bottom rack lean side up. Butts go on the top rack so they can drip onto the brisket. That makes an automatic brisket baster configuration. When the butts get to 170 or so wrap one of the butts and continueth to cook with one wrapped and one nekked till they both get done at around 200. The wrapped one will get done first so throw it in the insulated box. When the nekked one gets done wrap it too and throw it in the hot box with the other one. When it comes time to push and pull mix the butts 50/50. Finish the briskets as you prefer. Sometimes if you get the butt dripping action going the brisket do not even need wrapping.
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Old 05-26-2011, 07:37 PM   #8
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Re: Brisket & Pork Butts in WSM - suggestions ?

Quote:
Originally Posted by bigwheel
Well actually it should be done like this. Trim the fat cap off the butts and trim up the briskets to where they look like the trimmed models from the store. Brisket goes on the bottom rack lean side up. Butts go on the top rack so they can drip onto the brisket. That makes an automatic brisket baster configuration. When the butts get to 170 or so wrap one of the butts and continueth to cook with one wrapped and one nekked till they both get done at around 200. The wrapped one will get done first so throw it in the insulated box. When the nekked one gets done wrap it too and throw it in the hot box with the other one. When it comes time to push and pull mix the butts 50/50. Finish the briskets as you prefer. Sometimes if you get the butt dripping action going the brisket do not even need wrapping.
You are making me hungry BW... Pork infused beef Maybe Larry isn't right
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Old 05-27-2011, 02:19 PM   #9
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Re: Brisket & Pork Butts in WSM - suggestions ?

I would go with the Butts on the top grate fat side up and the Brisket on the bottom grate fat side down....Butt juice is good.
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Old 05-29-2011, 11:20 AM   #10
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Re: Brisket & Pork Butts in WSM - suggestions ?

Thanks all for the suggestions.... hmmmm..... I'm still liking Larry's method. And if I screw it up too bad, I'm serving lots of alcohol !
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