Pork/Beef cook times

My briskets take about 1.25 hrs/lb and my pork butts are closer to 1.75-2 hrs/lb. Start both at 180* late the night before then kick up the temp to 235* when I get up in the morning. Hickory wood. Middle or top shelf in the 045. My Elite only has 2 shelves.

Pags, would 5ozs. of Hickory or some combination be enough to start? I can always add more wood next time. Also if the brisket was a little larger than the butt that might get them closer to the same finish time maybe? "Q"

QC -- No two pieces of meat are the same and more than likely will cook somewhat different. In a recent post, someone smoked a 13# brisket one weekend and a 10#er the next. Guess which brisket took the longest...? Yep! The smaller one. Get yourself a good remote therm and cook by internal temp. And remember Smokin's handle: "It's done when it's done!"

Do yourself a huge favor and read & re-read the 101s. The basics of smoking are there. You'll be amazed. Even those of us who have been here for ages go back & re-read the 101s.

Please note that my post is an encouragement to read, NOT a discouragement to post.

Yep, like Wheelz said. Read the posts, there is amazing amount of knowledge on this forum. Also, search is your friend. Just when you think there's nothing in the forum about a particular subject, a quick search will take you right to it. There's over 10 years of info here, almost all of it still relevant. I'm still amazed at some of the stuff I find on here.

But back to your post, I cook mine the same as Pags. You should be able to start both at the same time. You'll want to FTC them both, so if one is finished up earlier than the other, no problem, take it out and let the other keep cooking. You can safely hold the meat for a good 4-5 hours. I usually use 2-3 chunks that total up 4-6oz.

quote:

Originally posted by Wheelz:
QC -- No two pieces of meat are the same and more than likely will cook somewhat different. In a recent post, someone smoked a 13# brisket one weekend and a 10#er the next. Guess which brisket took the longest...? Yep! The smaller one. Get yourself a good remote therm and cook by internal temp. And remember Smokin's handle: "It's done when it's done!"

Do yourself a huge favor and read & re-read the 101s. The basics of smoking are there. You'll be amazed. Even those of us who have been here for ages go back & re-read the 101s.

Please note that my post is an encouragement to read, NOT a discouragement to post.

I bookmark those topics I return to almost each time I smoke something. And I use the 101s a lot even after a couple of years of using my CS.

Searching the forum and reading the posts has increased my ability to make excellent Q (the way I like my Q that is) by lightyears.