Brisket and Butt

[Guest]

I will be doing a 7 1/2 pound butt and a 6 - 7 pound brisket flat this next week for a cookout at my son's graduation...

Any suggestions on which should go on the top grate?

I'm think the butt on top - I know it will take longer to cook - but will the drippings from the butt effect the taste of the brisket?

I'm considering cutting the bone in butt in half to reduce the cooking time - have lots going on with all the family in... Don't want to feel the pressure of it needing to be done !!

Any suggestions would be appreciated...

 

[George(moe) Higgins]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Gary Smith:
[qb]I'm think the butt on top - I know it will take longer to cook - but will the drippings from the butt effect the taste of the brisket?[/qb] <HR></BLOCKQUOTE>Hi Gary,

I would think (as you) butt on top but then again I'm just a rookie at this. The extra drippings on the brisket will help and IMHO won't harm the flavor.

Now I think I've heard halving your butt is a bad thing. /infopop/emoticons/icon_smile.gif

 

[Guest]

Gary, I asked this same question a little while back and the consensus was to put the brisket on the bottom rack, butt on top. I didn't end up doing that, as you'll see, but next time I definitely will. The brisket turned out great anyway, but I like the idea of the butt basting the brisket. Here's a link to that post.

Top versus bottom

Kelly

 

[Konrad Haskins]

I cook on a Klose with two rackas and the Pork fat goes on top. Yes you could cut down the cooking time but in my experierence the best flavor is Butt cooked bone in and the Brisket is going to take as long or longer. If you have a packer cut you will want to trim the fat cap down to about a 1/4". Poke around on this site for instruction on the Monion method for how Jim cooks and sleeps at the same time. Also look at the cooking instructions for both meats.
~Teddy Bear