brisket & butts 1 probe?

You don't say what temps you are cooking at,or the size of the packer.

The grade of the packer can also make a big difference.

A choice packer,at 225º,in the 15 lb range, could finish in 70 mins/lb.

2-3 degrees and holding time can make a big difference.

You can tell if a butt is done by shaking the bone,or squeezing it.

It is hard to mess up a butt,as long as you get within about 10º internal temp.

They will hold several hrs,with few negative effects.

A packer can be tricky,and internal temp is at least a starting point.

At 225º a lot of folks recommend you allow yourself 2 hrs/lb on butts,and warm cooler them -if they are done earlier.

Hope this helps a little.

Hi Tom, sorry about not having all the information. I buy my meat retail and beleive it's only certified. I just picked up a 14+ lb brisket. I'll be smoking over the weekend for a Tuesday lunch at work. I plan on vacume sealing the meat after I cut/pull it. So far I expect 20 people. I'll will be bringing it all back to life Tuesday morning before I head to work. I'll be checking out out the forum on ways to reheat.
Thank you
Jim

i did a brisket and butt at the same time put the butt on top had the brisketwas over cooked by the time the butt was done still eatable but a little dry should have pulled it sooner

smokeyone, The same thing almost happen to me. I got real lucky. I must have had my probe in a hotspot on the butt. It read 190 after smoking with the thermostat between 200~225 for 16 hours. I checked with a instant read thermometer.I had some spots at 165. The butts are still on. I checked the brisket that was on the bottom rack at it was sitting around 200~205. I just sliced it up wowwwwwwwwwww! It has to be the best biskett I ever made. I even went all CS and did not wrap in foil. Not only was this the first brisket in my CS is the first one I didn't use foil on. I'm saving the scraps from the meat slicer for the beans. Thanks for everyone input.