maybe a newb question but... brisket on top and ribs on botton?.


 
S

Sebastian H

TVWBB Member
maybe a newb question but... brisket on top and ribs on bottom?.

Hi there guys, i normally use a big reverse flow smoker and i just got a 22 WSM, as you know on a reverse flow you have enough space to put brisket and ribs mixed and i love how well the bark is there, but on the WSM i did 7 ribs and 1 brisket last week, from what i see the ribs(on top) did chagce a bit the bark of my brisket due all the liquid drops that fell on the surface.

So my question is, do you put your brisket on top or botton?.
 
Last edited:
I'd say ribs on top as they'll be done way sooner than the brisket. Personally, I'd want the bark on the ribs to be "more perfect" than the brisket as I never use sauce on them (brisket on top would "drip" down on the ribs otherwise).
 
Enrico Brandizzi said:
Sebastian welcome to the forum.
About your upsidedown question IMO you need another WSM. I have removed lower grate.
Click to expand...

I agree with Enrico about that, as I wouldn't want to do pork and beef at the same time on the same smoker. And, since the brisket is harder to do and takes a lot longer, while the ribs are pretty forgiving, I'd just do the brisket on the WSM, and do the ribs in your offset.
 
sounds good. On my vertical smoker most of the time i put the brisket on top and ribs on the different levels on the bottom, my bark is good for me, When i do more than one brisket there you can see the different results on all the brisket, the better bark is always on the one of the top because you dont have any juices dropping down.
 
You must log in or register to reply here.

 

Back
Top