Chicken is the one that likely contains salmonella, and given the internal temps to which you're cooking all these meats the salmonella is long gone when each meat is done. I would not consider a whole pork butt or whole brisket to be contaminated by anything, in most instances, and cooking both to 190-205*F is going to kill most anything that's harmful, anyway, even if one drips on the other or even if chicken drips on one or the other.Am I over reacting here?
I"ve added this.I don't know if this is worthy of making the list, but I'm on another site and it drives me crazy when the members post threads about beef ribs. The problem is there are two distinct types of beef ribs: back ribs and short ribs. And the two are completely different - they are from different parts of the cow, the meat is different, and the two types of ribs must be cooked to different temps to be tender while not over-cooked. But the phrase is thrown around synonymously to the point that the reader doesn't know what is being cooked without studying the responding posts - and sometimes the thread will get 50 posts long before one can finally figure out it out. I understand that beef ribs can mean either type or rib, but there is a complete lack of clarity when the thread gets into the second page and the reader still doesn't know what was cooked. Sometimes one can tell from the photos, but not always. To make things worse, the phrase "dino ribs" and "bronto ribs" are often indiscriminately added to the mayhem regardless of what type of ribs are actually being cooked. I pity the novice who reads these posts. I haven't noticed the problem here though... but I'm new.