spares 'n brisket

[Dave W]

I did search before I posted, and saw where people said this could be done, but I'm really paranoid about food safety. My question is this -

If I've had a brisket going for 5-6 hours (anticipating a 10-12 hour cook time) should I be concerned, from a food safety standpoint, about adding two racks of spares to the top grate and having them dripping on the brisket while they cook, provided I don't pull the brisket out before the ribs are done?


Also, any good rub recipes that would work well with both brisket and spares?

Thanks for your help.

 

[Ken Nelson]

In a practical sense, there's little risk of cross-contamination between beef and pork.

The risk is much greater from poultry products, especially chicken.

As for rubs, as my blonde friend would say, there's a brazilian different rubs from plain-jane to the exotic out there that would work. I prefer to stick to the basics with a combo of salt, pepper, garlic, chili, and a bit of onion powders and leave the more bizarre ingredients to the Babby Flaykes of the world.

Hope this helps.

Ken

 

[JimT]

Not a problem Dave. Just remember though, every time you lift the lid you're chillin' the brisket!

JimT