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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2009, 09:05 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 05-21-09
Location: North Hollywood, CA
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Newb Question Re: Stacking meats
Hello,
I would like to smoke a brisket (10lb) and a Pork Butt (10lb). I'm currently using a gasser that is tall and narrow. The Brisket will take up a whole rack (The brisket is as big as the smoker), Can I smoke the pork butt below the brisket? Will the juices from the brisket ruin the pork butt? Can I use a drip tray, with out compromising the flavor? Should I freeze one of the two for later use? Thank you for your help with these newb questions. |
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07-02-2009, 09:06 PM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Yes, you can. But pork above beef is better.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-02-2009, 09:08 PM
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#3 |
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is one Smokin' Farker
Join Date: 01-07-08
Location: Senoia Ga
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i stack all the time, but for some reason i always put the buts on top of the brisket, the flavor is great. The only time i have ever done beef on top is when i was cooking for some people that didn't eat pork for religious reasons. I am not sure why i started doing it this way, i just started doing it pork on top and i guess if it aint broke, don't fix it.
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Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver |
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07-02-2009, 09:13 PM
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#4 |
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Is lookin for wood to cook with.
Join Date: 05-21-09
Location: North Hollywood, CA
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Sounds good, Butt on the top. Do you use the same rub for both?
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07-02-2009, 09:30 PM
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#5 |
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On the road to being a farker
Join Date: 07-19-08
Location: Bella Vista, Ar
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I guess I'm the odd one out. I'd put the pork below the beef...even though I know that pork borne diseases are all but wiped out. Maybe I'm just a freak....I put chicken on bottom, pork in the middle and beef on top. Chicken...always...in any grill/smoker configuration...on the bottom.
-Brian
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Medium Spicewine, Traeger Lil' Tex 3 WSM's 1 22.5" Weber 22.5" One-Touch Silver Smokey Joe 10898 Simpsons Anniversary Spoooon! Any time, come on down! |
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