Cooking more than one meat at a time


 
D

D Stevens

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I know a lot of you load your wsm up with lots of meat, does the meat on the top dripping effect the meat on the bottom? I want to do a butt and a brisket but I'm not sure if the drippings from the top will effect the bark/taste of the bottom meat. Thanks in advance for any feedback
 
BoB or Butt over Brisket seems like the way most do it. I've never tried doing two different meats on both levels, just the top. The rub dripping's could change the flavor of the other.

Tim
 
I've smoked butts over brisket and vice versa with no issues. Only thing I notice is that injected meat on the top rack can leak to the detriment of the rub and bark of meat on the bottom rack. By that I'm speaking of washing off rub, not affecting the flavor, at least that I can notice. Not a big deal though, and not always an issue.
 
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I think its a good concept but I'm a salt and pepper guy on brisket and I love sugar on pork butts. I'd probably have to do brisket on top.
 
Dustin Dorsey said:
I think its a good concept but I'm a salt and pepper guy on brisket and I love sugar on pork butts. I'd probably have to do brisket on top.
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Yea that's what I was thinking also but I use a paste with worsey sauce and Webers Chicago steak seasoning or a coffee rub on my brisket.

Tim
 
I'm a smoke rookie but I wonder if it's butt OVER brisket because the brisket being the larger denser cut will absorb and deflect heat "protecting" the smaller more delicate butt above. The drip issue is valid. Perhaps a drip pan in between?
 
You can always fashion a bit of a tinfoil tent over the bottom rack to deflect. Just make sure air can get under as you do not want it to affect cook time as in foiling.
 
Charlie Lauer said:
I'm a smoke rookie but I wonder if it's butt OVER brisket because the brisket being the larger denser cut will absorb and deflect heat "protecting" the smaller more delicate butt above. The drip issue is valid. Perhaps a drip pan in between?
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Could I just cook whatever is on the top grate in a tin pan?
 
The smoke can't circulate in a pan. You are basically baking whatever and...its laying in its own drippings. I have my WSM set up for three racks but something in between the top and bottom rack is not a problem as the heat and the smoke can then work its magic with " The Miracle of Time" BBQ Pit Boys.
 
Charlie Lauer said:
I'm a smoke rookie but I wonder if it's butt OVER brisket because the brisket being the larger denser cut will absorb and deflect heat "protecting" the smaller more delicate butt above.
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Could be.. I always read that the butt is supposed to baste the brisket with it's drippings. Butts are pretty forgiving and can handle a wide range of temperatures.:wsm:

Tim
 
D Stevens said:
Could I just cook whatever is on the top grate in a tin pan?
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Sure!. I do that att with HH butts, just add a baking rack in the pan if you want to keep it out of the juices.
Another option is using a pc of parchment paper cut just a bit larger than the roast with a > on one side. The smoke will still work it's magic on the roast and the > will help channel away most of the drippings.
HTH

Tim
 
I just did this very thing this past weekend. Cooked a brisket and butt at the same time, sorta. First time cooking a brisket and knowing it would take longer to cook, it went on first on the top rack. Started at 11:30 PM Friday night. Around 6:30 AM Saturday, with an IT of around 165 - 170, I foiled the brisket, moved it to the bottom rack and put the pork butt on the top rack. I did it this way knowing that I was expecting the brisket to still cook until around 1 PM if not later and the pork butt would need to be foiled before the brisket was ready to come off. Around 11:30, I foiled the pork butt. Luckily I put it on the top rack otherwise I would have had to remove the brisket and all temp wires, pull the pork butt, wrap and reassemble everything. Around 1:30 - 2:00 PM, pulled the brisket, removed the point for burnt ends, let it cool some, wrapped it and placed into a cooler. Meanwhile, I put the butt on the bottom rack and the point cubes, in a foil pan, on the top rack to make burnt ends. 2 hours later, took off burnt ends and let butt continue since it wasn't ready to come off.

Around 5:00 PM, pork but was finished. I let it rest for about 30 minutes before pulling it. Most of it was for tomales, some was left for those that wanted it.

Dave
 
I like Tim's idea about parchment. I will have to try that someday. I've seen guys cook in aluminum pans and still get terrific bark. I think the smoke flavor is still there as I've the meat and it smelled terrific. Award winning actually. I think either way is fine. I try to keep in mind that my smoker runs hotter on the bottom and if I wanted to time it such that I'm serving both meats at the same time, I'd put the meat with the greater amount of pounds on the bottom, and the lesser on top. The dripping effect maybe somewhat an issue in terms of pooling of juices but I try to position it out of the way but not against the walls which is where the heat flows. Or as Dave has done, put the heavier meat earlier and assuming dripping will decrease over time. Or use Tim's idea of parchment or foil. All great ideas I think!
 
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