The Texas BBQ Forum

I need some help on cooking times. I need to smoke a pulled pork in the same smoker as my brisket but I've never done it in the past. I smoke my pulled pork at 275 for 4-5 hours then wrap in foil and cook for 3 more hours. How can I smoke a pulled pork at 250 with a brisket in the same smoker?

I cook everything between 275-325 with 300 as my targeted pit temp. You'll be fine at 275 for both meats in the same pit.

There are several ways to get through this.
1.) Start the pork butt earlier to increase the open time.

2.) Start both meats at the same same and increase the open time of the pork having a shorter rest at the end for the pork.

3.) Cook the brisket and pork butt together between 250° and 275°. This is where I run my cooker and the briskets do fine.

4.) Run at 275° and 300° like Dawg mentioned and it will be fine also. The brisket will finish quicker but can rest up to four hours easily wrapped in foil and towels in a cooler.

What are you cooking for and what are your target finished temps?

Thanks gentlemen. I'll try it at 275

k.a.m. I just realized your question at the end of your post. I just cook for family and coworkers. 202 is my target temp for brisket and 205 for pulled pork.

Another question, if I smoke a pork butt at 250 should I smoke for 6 hours then wrap in foil for 4 hours for a target temp of 205? Any suggestions?

jcruz wrote:k.a.m. I just realized your question at the end of your post. I just cook for family and coworkers. 202 is my target temp for brisket and 205 for pulled pork.

Another question, if I smoke a pork butt at 250 should I smoke for 6 hours then wrap in foil for 4 hours for a target temp of 205? Any suggestions?

Check the color on the pork butt in the 4-5 hour range. Also watch for the fat cap to start to split. That's when I wrap.

I do not wrap my pork butts till they get about 170° internal that is usually in about 4 to 6 hours cooking at 250° / 275°. It just depends on the size of the butt.

Ok I'll try that. Thanks for the info