Hey everyone - I know this has come up before, but what is the consensus when cooking brisket and pork butt? What should go on the top rack? Worried about flavor impact more than cooking times. Thanks!
It's usually butt over brisket (BoB) because the pork fat drippings baste the beef. I dunno, I dont do multi-meat meat cooks cause I use different rubs and smokewoods per animal.
