Brisket flat on top and Pork Butt on bottom?

twisterbret · Jun 4, 2009

I'm cooking a brisket flat and 2 pork butts tomorrow in a Backwoods Party. (Vertical smoker). Should I place the brisket above or below the butts? Will one juice effect the others taste? I will be wrapping the flat at 165. Maybe swap once I wrap the brisket?

Thanks

aquablue22 · Jun 4, 2009

When I do that I put the butts on top.......

Dustaway · Jun 4, 2009

put the butts on top you might want to reseason when you wrap the brisket.

Divemaster · Jun 4, 2009

I generally don't like putting pork over anything but pork (the same goes for chicken).

I would put the flat over the butts for 2 basic reasons: One, there is less of a chance of cross contamination this way and two, the flavor of my brisket rub is milder than that of My pork butts. (But reason 1 is the big one.)

Trainwreck · Jun 4, 2009

butts on top for me

BRBBQ · Jun 4, 2009

I'm with Divemaster:!:

Bob S · Jun 4, 2009

I do butts over brisket in my Party.

billm · Jun 4, 2009

i like the butts over the brisket..

BBQ Grail · Jun 4, 2009

Butts on top

Trucky1008 · Jun 4, 2009

I generally do butts over brisket.

smoke-n-my-i's · Jun 4, 2009

I cook my briskets in a separate cooker all together than any of my pork products..... but that is because I am allergic to pork, and this way I don't cross contaminate my brisket and chicken...

I eat the brisket and chicken, and the rest of the family eat it all.....

I really miss the ribs, pulled pork, chops, ham, sausage, etc.... :evil:

BFoster · Jun 4, 2009

I just put the butts on top because they usually finish faster than the brisket by a few hours. With a flat....I'd actually put the beef over the pork. Just wanted to throw a stick in the wheels I guess.

Bacon · Jun 4, 2009

Bacon on top of a burger, applies the same in this theory with the butts on top.

Bbq Bubba · Jun 4, 2009

Pork loin over the salmon.

Meat Burner · Jun 4, 2009

:razz:How did we get to pork loin over the salmon in this post Bubba?

BFoster · Jun 5, 2009

mmmmmmm! Bacony salmon!

Bacon · Jun 5, 2009

Meat Burner said:
:razz:How did we get to pork loin over the salmon in this post Bubba?

Probably whiskey

Divemaster · Jun 5, 2009

smoke-n-my-i's said:
I cook my briskets in a separate cooker all together than any of my pork products..... but that is because I am allergic to pork, and this way I don't cross contaminate my brisket and chicken...

I eat the brisket and chicken, and the rest of the family eat it all..... I really miss the ribs, pulled pork, chops, ham, sausage, etc.... :evil:

I agree... Like I said, I don't like putting Pork over anything but Pork... If you have a second cooker, use it... JMHO

twisterbret · Jun 5, 2009

I went with Brisket on top. I'm not sure how anything would be contaminated ...since I'm cooking to a good temp..unless we are speaking taste only? In my mind the Brisket puts out less juice ..and I wrapped it at 165 in any case. It's in the cooler resting now. Thanks for everyone's suggestions.

smoke-n-my-i's · Jun 5, 2009

Divemaster said:
I agree... Like I said, I don't like putting Pork over anything but Pork... If you have a second cooker, use it... JMHO

Just another fun thing with being allergic to pork... I have to carry/use 2 of everything.... and lots of gloves, and soap....

And that also gives the competition a better edge of winning... but I still have a great time trying.....:biggrin:

Brisket flat on top and Pork Butt on bottom?

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