What should be on top?

[Bubba Kerstenn]

I am going to have a cook this weekend and would like to hear about what people have done when cooking brisket and a butt. Does it matter what I put on top?

Thanks for the help.

 

[Paul G.]

Butt on top. The drippings will help maintain the moisture in the brisket.

Paul

 

[Jim Morgan]

Roger that, and never put poultry on top.

 

[John L]

Butt on top, brisket on bottom with fat side down. I may do the same tomorrow night as well.

 

[Keri C]

Try putting the butt fat side down, as well. I find that I'm getting better rendering that way.

Keri C, smokin' on Tulsa Time

 

[Paul G.]

Opinions differ, but I remove the fat cap in an effort to get better penetration from the rub. Seems to be plenty of fat left to render and maintain that great moisture and flavor. Of course the greatest flavor is in the bark and so I try to produce more of it.

Paul

 

[John L]

I'll try that next time Keri. Thanks!

 

[Dean C.]

I will echo what Paul wrote. I have recently started trimming away the "cap" on my pork butts. The result is a reduction in unrendered fat and increased bark. Its worked great so far, and the cooking times haven't decreased. Seems there is plenty of fat left to render after my minimal trimming.

 

[Shawn W]

I scalp my butts as well. I like the results. Lots of bark.

 

[Darrin M]

Butt Scalper here, too.

As for your question, I'd put the butt on top.

 

[Konrad Haskins]

Chorken is also always a hit. That's butt over chicken. As a wise man once said "Pork Fat Rules."

HTH,

 

[Don C.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Butt Scalper here, too. </div></BLOCKQUOTE>
Too funny.

Rath *fat side down fan*