I loaded up my 50 today with a monster pork butt, and a nice size brisket. Put the butt on the bottom, and the brisket over that. The butt is at least a 15 pounder, bought it fresh at the morning market. The brisket, ( my second one ) is about a 8-9 pounder this time.
I've done this size before, but never together. The butt usually takes me 11-14 hours. The 1st brisket I did was just a touch smaller and took a full 11 hours to get it up to 180. I put them in at 9:00 pm tonight expecting to add my racks of ribs tomorrow am at around 6. The temp sure climbed really fast. After 4 hours the brisket was up to 175, and the pork but up to 160. I know I've seen some posts on how full or empty the smoker is affecting the cook times. Is there any other way to know other than taking notes? Also, I just turned down the smoker to 185. I had it set at 225. I'm a bit worried about heading off to bed, will the butt/brisket hit their temps real soon? And if they do, is it OK to hold at that temp for a few more hours? Will they get dried out badly?
When I get up at 6 to put the ribs in, If I've hit my temps should I just pull them, wrap them and hold them until lunch at noon? Sorry for so many questions, usually my timing never seems to come out early.
Thanks in advance, Steve.
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