I have a 8.3lbs pork shoulder and 10.6lbs brisket to cook together. My plan was to smoke for 2hrs then 220 until an IT of 195-200, foil around 165. I know each piece of meat is different but approx how long is that going to take? I want to pull it off at around noon and then FTC until 2:30-3:00PM. I was thinking of starting around 8PM tonight. Any advice? Which piece of meat on the top rack? Is the beef going to take longer? If it's done early I can put it in the Bradley at 140 to hold it. Thanks.
