oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 04-14-2010, 04:47 PM   #1
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Default WSM ?; butt or brisket on top?

I always did butts and briskets side by side on my stick burners, but now I have a WSM. I've done both on it but not together.
Question is: do you put the brisket on top to drip on the butt, or do you put the butt on top to drip on the brisket? My initial thought is brisket on top, but what do I know?

Some help would sure be appreciated.


Chuck
cdollar is offline   Reply With Quote


Old 04-14-2010, 04:54 PM   #2
repoman013
Knows what a fatty is.

 
Join Date: 10-31-09
Location: plant city , fla
Default

i have had the r2d2 type smokers for years and done alot of combos i always put pork on top (think bacon) and what was on bottom was always better than than the pork butt
__________________
IF YOU CANT DAZZLE 'EM WITH BRILLIANCE BAFFLE 'EM WITH BULLCHIT
FBA
KCBS
MASTERBUILT 7-1-POS
WATER TANK SMOKER
[COLOR=Red]for a nation to tax itself into prosperity is akin to a man standing in a bucket trying to lift himself by the handle.......churchill
[/COLOR]
repoman013 is offline   Reply With Quote


Old 04-14-2010, 04:59 PM   #3
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Default

Quote:
Originally Posted by repoman013 View Post
i have had the r2d2 type smokers for years and done alot of combos i always put pork on top (think bacon) and what was on bottom was always better than than the pork butt
Makes sense. And I will have a pot of BBQ beans on the bottom rack that those juices and rub can drip into.

Thanks,


Chuck
cdollar is offline   Reply With Quote


Old 04-14-2010, 04:59 PM   #4
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Olathe KS
Default

I'd personally go butts overtop for two reasons.
1) let the butts drip their juicy goodness on the brisket throughout the cook
2) set the smoker to the temp on the bottom rack you want the brisket to cook at, the butts really don't care what temp they are getting cooked at - at least in my smoker. I don't notice a difference in taste or texture if I'm cooking at 225 or 300.
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Old 04-14-2010, 05:28 PM   #5
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Default

I'd put brisket on top and butt on bottom. You can eat raw beef but not raw pork, cross contamination. Now once the pork got to maybe 165F, I'd switch,
BRBBQ is offline   Reply With Quote


Old 04-14-2010, 05:39 PM   #6
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

You'll probably get 50/50 in answers, but personally I put the brisket on top and butts on the bottom. With me the meat with the higher risk of "baddies" always goes on the bottom rack.
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Old 04-14-2010, 05:46 PM   #7
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I put the one that will finish last on the bottom.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 04-14-2010, 06:57 PM   #8
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

Butts over Brisket here...nothin' like some pork drippin's to help flavor the beef...
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Proudly sponsored by Kosmo's Q, MAK Grills, BBQr's Delight, and Ravenswood Winery!
JD McGee is offline   Reply With Quote


Old 04-14-2010, 08:18 PM   #9
Mustang Sally
Knows what a fatty is.
 
Join Date: 05-16-09
Location: Marshall, MN
Default

Yep...what ^^ said.
__________________
WSMx4,WeberKettlex2,Gasser,GMG DB,Backwoods Fatboy & Party, CBJ, www.mustangsallytailgating.com
Mustang Sally is offline   Reply With Quote


Old 04-14-2010, 08:23 PM   #10
ShutYrMouth
Full Fledged Farker
 
Join Date: 01-01-10
Location: Columbus Oh
Default

i like the brisket on bottom.
however, the first time i did that, i paid less attention to the brisket and it got a tad overdone. jm2c
__________________
SHUT YR MOUTH BBQ TEAM
DP Fat 50
Stumps Stretch
WSM 22.5'
Weber Kettle
ShutYrMouth is offline   Reply With Quote


Old 04-14-2010, 08:53 PM   #11
jason
Full Fledged Farker
 
jason's Avatar
 
Join Date: 03-05-08
Location: Pensacola, FL
Default

I've always done briskets on top, but I'm going to have to try briskets on bottom next time.
__________________
Jason

Large Big Green Egg
22" Weber Smokey Mountain Cooker
Brinkmann Smoke N Pit
jason is offline   Reply With Quote


Old 04-15-2010, 07:21 AM   #12
Heavenly Hog
Got Wood.
 
Join Date: 11-24-09
Location: St. Petersburg, FL
Default

Butts over brisket~
__________________
[URL="http://www.heavenlyhogbbq.com"]HEAVENLY HOG BBQ TEAM[/URL]
Bubba Grills Reverse Flow Stick Burner
Backwoods Party Smoker
[EMAIL="team@heavenlyhogbbq.com"]Contact Us[/EMAIL]
Heavenly Hog is offline   Reply With Quote


Old 04-15-2010, 09:38 AM   #13
wildflower
is one Smokin' Farker
 
wildflower's Avatar
 
Join Date: 02-03-10
Location: Frankfort, KY
Default

Let us know what you did and how it turned out please.
wildflower is offline   Reply With Quote


Old 04-15-2010, 09:43 AM   #14
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Default

Another vote for butts over brisket.
My opinion is since both meets will be taken to nearly 200 degrees, there is no risk of cross contamination. And the greasy goodness of pork marinating your brisket, MMmMMmm.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU);
Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Thanks from:--->
Old 04-15-2010, 10:01 AM   #15
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Default

OK, the butts over brisket, went in at 0730.

I will post a thread when it's done, with pix.

Thanks for all the good advice, folks. Gotta love this forum.


Chuck
cdollar is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket on top or underneath a butt? JMSetzler Q-talk 15 07-12-2011 09:33 AM
First Cook on the WSM (Brisket & Butt) Smoothsmoke Q-talk 28 03-11-2011 08:28 PM
High Heat Brisket Flat & Boston Butt on my WSM High Q Q-talk 24 03-29-2010 06:04 PM
Brisket flat on top and Pork Butt on bottom? twisterbret Q-talk 20 06-05-2009 08:53 AM
Cooking Brisket and Butt in WSM FatDad Q-talk 6 12-09-2005 05:14 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 03:07 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts