Gettin ready to Smoke!

Do it all the time.

I like butts over briskets.

Put the butts on shelf 2
Briskets fat down on shelf 3
Bottom shelf is shelf 4

Are you experienced at cooking either,separately.

To tag onto Smokin',he is experienced and good at cooking both.

If not,you can cook the butts anywhere,and almost completely ignore them.

They will be almost perfect.

The brisket flats are where your focus must be,so the cook revolves around them.

Just a thought.

Thanks Smokin!
Tom,
I am new to smokin. Probably smoked 3 briskets so far and 6 butts.

The quality of the meat,will have a lot to do with the finished product on your brisket.

Were you happy with the briskets and butts you cooked?

Did you cook them on your FEC?

If so,just focus on the briskets,pull them out when you are happy and pull the butts when they are ready.

Do them ,as Smokin' recommended.

Well, if you're "new" that's different....

Do the butts first. They're simple and forgiving. Rub, throw them in and cook at 250 until 195 or tender to a probe.

8 lbs are either LG flats or really small packers. Problem will be cooking them. I don't like flats, they have such little room for error.

Are you practicing or cooking for something specific?

I cook mine side by side, as briskits on left ,butts on right and so on. BUT remember never put chicken on top of a different meat other than more chicken. have fun with your new cooker and enjoy.

Smokin..
The butts are to eat!
The briskets are for practice. I can change these for two full packers if that would be better. I know, from all I read, briskets are a hard meat to cook. I need the practice and experience. I appreciate all the advice on here!
Mark

Pork butts on top of brisket. Self basting that way.

8 lb flats can just be tricky, you can do them, especially if the butts are dripping on them, gives them some extra fat/taste. Watch them like a hawk if you're new, flats can overcook/dry out very fast.

In comps,most cooks hate briskets.

Some sanctioning bodies don't even include them.

The rumors are that they separate the cooks from the wannabees.

Very few will cook flats,but they can be done.

As Smokin' and I suggested,they should be the focus of the project.

Finished Brisket!

Now.....Cook? .....Or.... Wannbee?

mmmmmm....looks like someone has done this before. Sure you did'nt have some help??

Spending hours watching YOU TUBE videos!!

All joking aside....
I was really serious about cooking all four at once..(how this post started out)....because I have never even considered that nor had any help. I have learned alot from this forum and I really appreciate everyone on here!

Looks absolutely delicious. Nice smoke ring.

Thanks Pags!
Once again...Thanks to everyone for your comments!

Looks good and juicy.

quote:

Originally posted by Undertaker:
Finished Brisket!

Now.....Cook? .....Or.... Wannbee?

Well...

The right side looks great, the left side looks like a mess.

But I'd eat it, looks good

Yep,they look good enough to eat,and almost look like they were injected.

Great smokering from an FEC.

What kind of pellets and what temp did you cook at?

Tom..
No injection....I promise!
Cookshack hickory pellets...cooked at 220 for about 11 hours.
John Henrys Texas Brisket Rub was all I used...on both sides...liberally.
Thanks!

You'll find, as you travel,that humidty and temp,at times ,may affect smokering ,as well.

The question about the pellets was, there are some 100% flavor pellets out there,and a lot that are 20% flavor wood,80% other.

Is this the new CS pellets or the old CS pellets?

They shipped them to me about a month ago.

What we are asking is different BTU s[heat],flavor,and ash in the cooker.

Pellets made to the "left of the Big River" could have 80% alder,while those to the right/east,could have oak for the blend.

Probably won't be listed on the bag.

Tom,

CS doesn't deal in Traeger pellets any more (no worrying about which plant, etc)

They're working on a new source, I know some changes are coming, just can't give out details, but they're working on a new source.