Smoking a Brisket above a pork butt?


 
Garvin R

Garvin R

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Has anyone smoked both a brisket and pork butt together with the brisket up top dripping down on the butt? What I'm getting at is did it improve the flavor or no noticeable difference.

Scott
 
Seen it several times too. My memory is that yes do it. Which way to stack, when to start, or to use pans... i no remember
 
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Brisket and Pork Butt

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?
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Brisket over butt or what?

Planning an all nighter for New Years festivities. About an 8 pound butt and a 12 pound prime brisket, any opinions on whether to do the butt on the bottom and brisket in the penthouse? Or brisket in the basement with butt on top? One way better than the other or not?
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Garvin R said:
Has anyone smoked both a brisket and pork butt together with the brisket up top dripping down on the butt? What I'm getting at is did it improve the flavor or no noticeable difference.

Scott
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IMO, the pig on top would be a better choice. All of the delicious drippings from the pork would take the place of spritzing or mopping and add some incredible flavor.
Hey, I'm a pork guy, so definitely biased.
 
My thought would be to choose based on the temps of the two racks. The brisket is going to be much more particular, so it should go on whichever rack you're targeting temps for.

My other thought is to not mix rubs too much, i.e. don't put a heavy pork rubbed butt above a salt and pepper brisket

The fats mixing should be fine either way. You might have a preference, but I think you just need to taste it to find out.
 
DanielSmith said:
My thought would be to choose based on the temps of the two racks. The brisket is going to be much more particular, so it should go on whichever rack you're targeting temps for.

My other thought is to not mix rubs too much, i.e. don't put a heavy pork rubbed butt above a salt and pepper brisket

The fats mixing should be fine either way. You might have a preference, but I think you just need to taste it to find out.
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I’m curious why you think that the brisket is going to be much more particular? If there is water in the pan, it will tend to stabilize the temperature a little more. If you are temp probing both, the relative grate temp difference is going to be negligible.
cook to temp, proceed as normal.
I agree about the rub point, too much of something that you don’t necessarily want to blend those flavors.
 
My experience on my particular WSM is that with brisket cooked around 225, the brisket will ~never pull out of the stall because the surface won't dry out, and above about 275, the brisket dries out too much. Pork butts have so much fat that they just handle whatever. I haven't measured the temperature gap between the two grates, but since the gap between the lid and the grate can be > 50*, I wouldn't be shocked if there was a gap big enough to mess with a brisket.
 
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