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View Full Version : Brisket Dripping on Pork or Pork Dripping on Brisket???


Q-Dat
02-18-2014, 04:23 PM
Just curious what your preferences are in competition. When it becomes a necessity for one or the other to take place.

I personally would rather let my brisket drip on the pork because I don't want my brisket bark messed with, but I thought I would just toss it out there to see if anyone does otherwise and why.

Capn Kev
02-18-2014, 04:29 PM
Pork fat trumps all things ;)

LMAJ
02-18-2014, 04:37 PM
I'm a beef over chicken, pork over beef kind of girl.

Hot Wachula's
02-18-2014, 06:41 PM
Cook them in a pan and dont worry about it.

nucornhusker
02-18-2014, 06:51 PM
I would much rather have pork drippings and flavor on beef than vise-versa.

chickenchoker
02-18-2014, 06:59 PM
we always did butts over briskets

cpw
02-18-2014, 07:02 PM
Definitely butts over briskets. Pork fat rules!

PekingPorker
02-18-2014, 07:08 PM
Yep, pork over brisket. Even if there's a big pork fat "stain" on the brisket, it's not as noticeable when you slice the brisket.

Scuffletown Smokers
02-18-2014, 07:43 PM
Pork over brisket. I've seen people putting bacon over brisket for flavor so that's what we do.

Butt Rubb'n BBQ
02-18-2014, 08:01 PM
I'm all alone here. I don't let anything drip on anything.

64Driver
02-18-2014, 08:11 PM
^^ I agree.

Just tried a new local BBQ place and the brisket tasted like ham. I'm guessing cause the pork dripped all over it, but none the less it didn't have a beef flavor. I try not to let anything drip on anything...

BaggerBill
02-18-2014, 08:14 PM
I'm all alone here. I don't let anything drip on anything.

+1 on no drip overs

Podge
02-18-2014, 08:18 PM
I let my brisket drip on pork. Never had an issue.

Jack Daniels
02-18-2014, 08:21 PM
I don't let anything drip on anything.
^^^ This.

Nordy
02-18-2014, 08:53 PM
brisket over pork...

gettinbasted
02-18-2014, 09:11 PM
I let my brisket drip on pork. Never had an issue.

Ditto

TELL YOU WHAT BBQ
02-18-2014, 09:46 PM
Control your DRIP...then WRAP YOUR MEAT. No self-respecting 'meat man' wants to wake up foggy on a Sunday morning askin' hisself, "Did I leak?"
Practice SAFE SMOKING~:shock:

BB-Kuhn
02-18-2014, 10:02 PM
I cook in pans when this is an issue. But if I HAD to pick, I'd let the beef drip on the pork. Beef brisket should have a distinct simple beefy flavor. Butts can taste like a whole lot of things and it's all good.

Q-Dat
02-18-2014, 10:03 PM
Great answers everybody! I kinda want to try pork over beef now, but the second rack from the top gets me my best bark in my Fatboy, and butts don't fit on the top rack very easily.

Pitmaster T
02-18-2014, 10:56 PM
I got asked once to come up with a plan to control brisket only dripping on the ribs in an Oyler. I just stared at him.

Some of you will be amused by this as it hits you.

route66
02-19-2014, 03:33 AM
Pork over beef works for me. Chicken and ribs on there own.

southernstyle
02-19-2014, 05:05 AM
One more on np dripping. Pans are the bomb

BrowncoatsBBQ
02-19-2014, 06:59 AM
I'm a Pork over Beef eater. Pork Fat is EPIC!!!! =)

Q-Dat
02-19-2014, 08:54 AM
I got asked once to come up with a plan to control brisket only dripping on the ribs in an Oyler. I just stared at him.

Some of you will be amused by this as it hits you.

Oyler's are rotisseries right? :becky:

Smitty250
02-19-2014, 10:21 AM
B on top P on bottom!

HTGGUY
02-19-2014, 10:49 AM
I've put the pork on top in a pan with holes in the bottom placed so the the drippings do not drop on the briskit, put a baking rack under the pork so that it gets good smoke.

gtr
02-19-2014, 10:50 AM
I got asked once to come up with a plan to control brisket only dripping on the ribs in an Oyler. I just stared at him.

Some of you will be amused by this as it hits you.

http://www.youtube.com/watch?v=kK62tfoCmuQ

INmitch
02-19-2014, 12:24 PM
Oyler's are rotisseries right? :becky:

Dang. I was going to say that I switch every 60 seconds. They beat me to the rotto part.:loco:

Jorge
02-19-2014, 01:17 PM
I don't want savory pork fat and seasoning covering up the pop from the rub I use on brisket. Conversely, I'm fine with some of the rendered beef fat carrying a hint of that pop to pork.

Whatever floats your boat.

Jorge
02-19-2014, 01:18 PM
Oyler's are rotisseries right? :becky:

Some/many, but not all.

big brother smoke
02-19-2014, 02:22 PM
If you have the room, cook in pans. It makes it so much easier to move your meat around too.

PekingPorker
02-19-2014, 02:30 PM
Cooking in pans is fine if I'm using a stick burner because of the airflow, but I've never done it in my vertical gravity smoker because I was afraid the pans would block too much of the smoke from getting to the meat. Am I wrong about this, since the entire chamber is just filled with smoke? I am partial to a heavy smoke flavor :-D

Pig Headed
02-19-2014, 02:35 PM
Cooking in pans is fine if I'm using a stick burner because of the airflow, but I've never done it in my vertical gravity smoker because I was afraid the pans would block too much of the smoke from getting to the meat. Am I wrong about this, since the entire chamber is just filled with smoke? I am partial to a heavy smoke flavor :-D

I cook on a Stumps Stretch and haven't had any issues with airflow.

Jack Daniels
02-19-2014, 03:16 PM
because I was afraid the pans would block too much of the smoke from getting to the meat. Am I wrong about this, since the entire chamber is just filled with smoke?
You have nothing to worry about. You can get plenty of smoke on the meat in pans. It's possible the bottom smoke rings might suffer if a log of liquid comes out but even then you can get a lot of smoke. It's no different than in a house fire. Things in other rooms that have no fire or water damage will reek of smoke badly and sometimes can't be cleaned and their direct exposure was non-existent.

Untraceable
02-19-2014, 03:37 PM
You have nothing to worry about. You can get plenty of smoke on the meat in pans. It's possible the bottom smoke rings might suffer if a log of liquid comes out but even then you can get a lot of smoke. It's no different than in a house fire. Things in other rooms that have no fire or water damage will reek of smoke badly and sometimes can't be cleaned and their direct exposure was non-existent.

can always do a half sheet pan with a wire rack. seemingly allows better smoke and also prevents drips to an extent

Jack Daniels
02-19-2014, 03:48 PM
can always do a half sheet pan with a wire rack. seemingly allows better smoke and also prevents drips to an extent
I would contend that you can get essentially the same amount of smoke on a piece of meat (by that I mean negligible difference in taste to the palate) in any form of exposed cooking be it in pans, over 1/2 sheet pan, or no pans at all. Even wrapping meat in foil won't stop 100% of all smoke from penetrating. Neither will wrapping it in plastic wrap then in foil. Any which way smoke gets it. So giving it any sort of wide open door for smoke (like even in a pan) should allows sufficient smoke to get on the meat. I've cooked in pans and never had a problem and I'm one of those that likes really smokey meat.

Hawg Father of Seoul
02-19-2014, 03:51 PM
I let my brisket drip on pork. Never had an issue.

I think the results speak for themselves.

dr pearl
02-19-2014, 04:44 PM
I WOULD do butts over briskets, but I don't have to. Side by Side for me.