Using both grates for different meats

[KRubinow]

Hello VWB folks. I'm planning a fairly big cook in a few weeks, and I would need to have one meat on the top grate and another on the bottom grate (18" WSM). Clearly the smoker is made for this, but I'm curious what people do about drippings from the top landing on the bottom meat, which would possibly change its flavor. I'd be cooking a brisket point and a pork butt (whichever takes longer on bottom). Does anyone have any comments about this?

 

[Jim C in Denver]

I don't think it really matters too much.

I usually put the meat that will require the most attention (like a brisket flat) on the top rack simply because the top rack is easier to get to. Point and butt are both very forgiving to cook.

I wouldn't worry much about the drips. Either way, that's just some auto basting/moisture/spritzing. Maybe I'd put the brisket on top..

 

[DanHoo]

Welcome K,

I've seen this discussed a couple of times, but I've not done it personally.

google does a good job of indexing the site. Try copy pasting this search and perhaps an existing thread will help.

site:tvwbb.com brisket butt same time

Or if this link works...

Google Search

good luck and let us know how it goes.