Dadnatron
New member
While I am certainly no expert when it comes to this. It makes sense that a brisket would cook at a faster pace than a pork butt given the overall external contact with the heat comparatively. The butts I have seen are much more compact and 'rounded' whereas your brisket is relatively thin with a much larger surface area.
I don't know the dynamics of smoking... but the dynamics of heat exchange should be in place here as well. I am sure that there will always be a little time difference given the overall weight of a piece of meat, but I suspect that it is mitigated by the overall surface area in contact with that luscious smokey heat.
I don't know the dynamics of smoking... but the dynamics of heat exchange should be in place here as well. I am sure that there will always be a little time difference given the overall weight of a piece of meat, but I suspect that it is mitigated by the overall surface area in contact with that luscious smokey heat.