Brisket and Pork Butt

[Andy.Craig]

I am attempting a brisket and pork butt at the same time soon. I have cooked both indidually but never together. Which should I do on bottom grate? I also can use my kettle with slow and sear but am more dialed in on my wsm18. Has anyone cooked both these at same time on the 18?

 

[ChristopherC]

Be interested to hear the answers here. From what I have read it doesn’t matter unless you are doing poultry or fish and something else...then usually those go on bottom grate. Although I don’t think I will ever mix fish or even do fish on the WSM and probably never combine chicken with anything else.

 

[MartinB]

I would do pork butt on bottom personally. Wrapping brisket , etc is ezier on top.

But whats easiest might depend on sizes/cook time needed

 

[timothy]

It's usually BoB: Butt over Brisket: placing pork butt on the top cooking grate, brisket on the bottom cooking grate, allowing the rendered pork fat to drip on the brisket to keep it moist.

 

[Lynn Dollar]

It's usually BoB: Butt over Brisket: placing pork butt on the top cooking grate, brisket on the bottom cooking grate, allowing the rendered pork fat to drip on the brisket to keep it moist.

I can't argue with that.

But I never liked the idea of different meats.

 

[M Andreyka]

I would do the butt on the bottom and the brisket on top. Why? Because I wouldn’t want all that grease dripping on the butt , I think it would affect the bark

 

[timothy]

But I never liked the idea of different meats.

Yea, I use two totally different rubs, and I want my brisket to taste like beef and my butt to taste like pork. And I use different wood.

 

[Andy.Craig]

I may do the butt the day before and reheat to focus on just one meat at a time!