This coming Friday, I'm cooking a brisket and two pork butts for a wedding reception dinner. I have two Weber WSMs (an 18" and a 22.5"), but I love the 22.5 and want to use it to cook the brisket and butts. I've got plenty of room in there.
However, I've never cooked brisket and butts together. And I'm not sure it's advisable. Could the brisket possibly develop a pork flavor?
If I use the 22.5 to cook all the meat, I was planning on putting the two butts on the bottom rack, and the brisket on top. But what about choice of smoke wood? For brisket, I tend toward oak and apple. For butts, I tend toward a little hickory with pecan and apple.
Any advice would be appreciated.
Thanks
However, I've never cooked brisket and butts together. And I'm not sure it's advisable. Could the brisket possibly develop a pork flavor?
If I use the 22.5 to cook all the meat, I was planning on putting the two butts on the bottom rack, and the brisket on top. But what about choice of smoke wood? For brisket, I tend toward oak and apple. For butts, I tend toward a little hickory with pecan and apple.
Any advice would be appreciated.
Thanks