Hi new to smoking,just received an fec120 and was after ant tips on smoking butts and brisket overnight together.
thanks
Matt
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I do it all of the time. I always put the beef on top as I don't want pork/sugars dripping on the brisket. Hickory/Cherry are my choice of pellets but it's all good. I only do Packer Briskets and use separate temp probes.
PS, I recommend moving this to the Pork or Brisket Forums for more responses. Good Luck!
Like Joe says,this is very common.Pay more attention to what your briskets are doing,because butts will take care of them selves.
I really like what butts do to the briskets when their on top
I do it all the time. Brisket goes on bottom, fat down. Butts go on top, fat up. They won't finish at the same time, so monitor them individually.
Curious which finishes quicker the pork I would imagine but as a newbie I am curious if there is a standard answer. What IT do you take your pork and briskest to?
I'm no expert,but I'll give a couple thoughts,until the real experts get here.
Well,I could give at least a dozen things that could affect the timing of a "butt/shoulder" and about the same for "a brisket".
Reference the internal temps,Smokin' will give you the standard,but most important answer "it is done when it is done".
Smokin' gets a royalty of $0.05 every time we use that comment,which is why he is a rich man.
I guess if I'd give you a start point,assuming you have a correctly calibrated therm,placed in a good place,You could start checking the butt for tender around 193º.If I was going to slice it,maybe around 185º.
I'd guess most cooks might say to do the same with a brisket about 195º.If I was doing pulled,or chopped brisket,maybe 200º.
Remember these are places you will start poking it with your temp probe,or a two pronged meat fork.
Hope this helps a little.
Well,I could give at least a dozen things that could affect the timing of a "butt/shoulder" and about the same for "a brisket".
Reference the internal temps,Smokin' will give you the standard,but most important answer "it is done when it is done".
Smokin' gets a royalty of $0.05 every time we use that comment,which is why he is a rich man.
I guess if I'd give you a start point,assuming you have a correctly calibrated therm,placed in a good place,You could start checking the butt for tender around 193º.If I was going to slice it,maybe around 185º.
I'd guess most cooks might say to do the same with a brisket about 195º.If I was doing pulled,or chopped brisket,maybe 200º.
Remember these are places you will start poking it with your temp probe,or a two pronged meat fork.
Hope this helps a little.
quote:Originally posted by Tom:
I'm no expert.
Yes you are
Thanks,but ya just have to dust all them things and we'd rather be eatin' them. 
Well. To answer the question directly. My briskets take less than 1.25 hrs/lb where pork butt takes longer than 1.5 hrs/lb (and sometimes longer than 1.75 hrs./lb). So start them at different times and FTC the first one outa the smoker. FTC = wrap the meat in double heavy duty Foil, wrap in a couple Towels, throw the meat into a Cooler. Should stay hot for hrs while the second hunk of smoking delight is ready.