Brisket or Butt on top?


 
J

Joe Keenan

TVWBB Fan
I'm doing a smoke tonight, and it's the first time I'm doing a brisket and some butts at the same time. Which should I put on the top rack?

WSM 18.5, Kingsford Competition. Probably 14-16 hours total, I use a Stoker for temp control.

joe
 
That's what I was thinking, except I thought the brisket should be fat side up. Why down?

Not sure how these butts are going to turn out. I didn't realize they were boneless until I got them home. I prefer bone-in.

joe
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Keenan:
That's what I was thinking, except I thought the brisket should be fat side up. Why down?

Not sure how these butts are going to turn out. I didn't realize they were boneless until I got them home. I prefer bone-in.

joe </div></BLOCKQUOTE>
So the butts will baste the meat of the brisket and because the brisket will be close to the heat source
 
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