Can I Cook Pork Butt and Beef Brisket at Same Temp
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Brisket & Pork Shoulder at the same time?
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Thanks,
Muzz
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I have never done both in a MES at the same time. I guess the big thing to think about is do you want pork grease dripping on your brisket or do you want beef grease dripping on your pork? You could get creative with pans under them, just don't block off the heat from rising to the top of your MES. I would cook at 225 to 250 temp. wise.
Keep Smokin!!!
Wolf
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gary s
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looking great gary. Making me hungry.
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Curious which one would be better to put on top, and if I should plan for a much longer cooking time?
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gary s
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Brisket, sausage, ribs, boudin, chicken and pork butt
- #10
I'm planning on doing a 10lb pork shoulder, and an 8lb brisket at the same time. I'm targeting a serving time of around 4pm.
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gary s
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Just keep an eye on them later in the cook and check the temps. If one is ready earlier just pull it abd wrap in a couple old towels and in the cooler till the other one is ready
Piece of Cake
Gary
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gary s
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Gary
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I am not saying thats the way it always done, because that's the one and only time i stuffed my MES 30 that full...but maybe Bear will see your post and chime in. I am sure he will know. He uses a MES 30 as well.
SM
- #15
I put the pork shoulder on at 9:30pm saturday night, foiled at 165 degrees, and it finished at 12:30 pm Sunday. I put the brisket on at midnight, foiled at 165 degrees, and it was done at 9:30am. I couldn't believe the brisket finished that fast, and I was actually quite worried that it finished too early to serve at 4pm. I filled my cooler with extremely hot water for 30 minutes, dumped the water, put the brisket wrapped in foil and a couple towels in there, and it was still at 165 degrees when I sliced it at 3:45pm.
That is the fastest I've ever had a brisket finish, and was very surprised that having two large pieces of meat in the smoker actually made them finish faster. Only thing I can think of is, I put the brisket on the top rack, and maybe the smoker was hotter at the top?
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