• working on DNS.. links may break temporarily.

Beef over pork or?

Jeff S.

Jeff S.

Full Fledged Farker
Joined
Apr 20, 2010
Messages
262
Reaction score
61
Points
0
Age
60
Location
Coeur d alene, Idaho
Thinking about using my drum smoker in an upcoming local comp. I have two, but I am thinking I may only have room for one.

If I were to use one drum to do my brisket and pork butt, would you cook the brisket or the pork on the top rack?

Going to do both Hot and fast, so the times wont be that much different.

Any thoughts?
 
16 lb brisky almost takes the whole shelf by itself, thats why I was wondering about the proper order.
 
Briskett on top Pork Butts stall out at about 165 or so> Ofcourse the size of the Butt should be close to the same size as the Brisky for this to hold true. I would also add whatever swamprb has to say should be listend to. His expertise should be respected!
 
Would def. put the brisket on top and butts on bottom.....don't want raw pork juice dripping down onto the beef.
 
swamprb said:
^^^^^^
what he said!
Click to expand...

While very wise, will not provide the answer I seek. The brisket will cover one shelf almost completly, so side by side, although my first choice, will not do.

Looks like brisky over butt rules the day.

Thanks for the input given...
 
For convenience I'd go brisket over butt. However, for flavor I'd put butts over brisket. There should be absolutely not risk of anything with today's properly cooked pork products.

Remember, Pork Fat Rules!
 
It probably doesn't matter which is on top. No scientific evidence that pork fat is absorbed by the brisket. No contamination issues because it's in a pit that is hot. In my FE I usually put pork on the top and bottom shelves and briskets on the 2 middle shelves.
 
Honest Abe said:
Would def. put the brisket on top and butts on bottom.....don't want raw pork juice dripping down onto the beef.
Click to expand...

I'd say let pork juice drip on everything - nectar of the BBQ gods.

Although I've never used a UDS so if the direct heat is an issue with briskets on the lower shelf, the pork would be more forgiving.
 
Last edited:
I usually run this way.
Chicken on the bottom, then beef, and pork on top.
NOW - there are theories that as long as everything is cooked to temp it doesn't matter what drips on what.... I still go chicken on the bottom.
 
I would do brisket on the bottom, fat side down. Pork top. As Bob said, pork fat rules.
 
LMAJ said:
I usually run this way.
Chicken on the bottom, then beef, and pork on top.
NOW - there are theories that as long as everything is cooked to temp it doesn't matter what drips on what.... I still go chicken on the bottom.
Click to expand...
Per Servsafe as long as the meat below the chicken is cooked to above 155F and as long as it's not pulled 5 minutes after putting on the chicken it's fine. Having stated this I'd still prefer not to have raw chicken dripping on other meats. In the fridge chicken should always go on the bottom shelf so it can't drip on anything. If above other meat that meat automatically needs to be cooked to 155 to be safe. HD will cite you for incorrect cold storage.

Now if cooking rare beef (tri-tip, steaks, etc) then it's a different story as the beef would not be cooked to the safe temp of 155 for chicken. And that brings up another point. Any beef/pork cooked under 145 will contain bacteria. That's why the warning on all menu's about rare beef.
 
Ive heard people put bacon over their briskets so why not butts. Pork fat flavor is always a good thing, as far as bark goes go fat side up on brisket or if you foil it doesnt matter about the bark. hot and fast who would of thought in bbq :)
 
Well, Ive got to say, I was originally thinking the pork fat dripping on the Brisky couldnt be a bad thing. Althought I did consider the effects on the bark, I normally smoke the brisky then foil, and put it back after removing the foil to crisp up the bark.

In the past , I should say, back east I did well with the brisket that way. Here in the Pacific Northwest, People seem to like a whole different sort of Barbeque than that of the south and south east.

I wish I had time to test this out, but this comp is this weekend coming and I am working every day till the thing.

If the brisket I am cooking were smaller then I would cook them side by side, end of story. Looks like the results are tied at this point. As I had originally planned, its going to be the pork on top, unless I just take both drums to the comp and test this both ways in the very near future.

Wonder if I put some wheels on the drum and slap an old trailer plate on it if the cops will think its a trailer?
 
I think you boys are confused about bark. It shouldn't be crispy or shouldn't worry about the extra flavors of something dripping on it. Bark is the outer layer of flavor. Not some burnt up piece of meat. It doesnt.t matter if you are in the East, South,North or West. Good BBQ is good BBQ. I travel and can claim that.
 
You must log in or register to reply here.

Similar threads

Maylar
Are pork butt and shoulder the same thing?
Replies
6
Views
2K
thirdeye
thirdeye
W
Lsg cabinet or double-d
Replies
2
Views
529
wilsond3010
W
T
Buying a new smoker/grill. Which one?
Replies
1
Views
643
bschoen
B
16Adams
Final Leftovers -Beef Cheek Nacho
Replies
9
Views
518
SmokinAussie
SmokinAussie
D
Any advice for beef “blade “ roast for pulling?
Replies
6
Views
534
Debmar
D
Back
Top