Brisket on top or underneath a butt?

[JMSetzler]

I'm probably gonna be cooking a brisket flat and a pork shoulder on my WSM 18.5 this weekend... cooking them at the same time. Which one should go on top? Should I put the pork shoulder on a rack in a roasting pan?

 

[HeSmellsLikeSmoke]

I've done them both ways and couldn't tell any difference but i suspect most like the pork fat on top.

 

[bigabyte]

Meh. Usually I wouldn't care, but since you're doing a flat why not let the pork drippings fall onto it?

 

[JMSetzler]

Meh. Usually I wouldn't care, but since you're doing a flat why not let the pork drippings fall onto it?

What effect would that have on the bark for the flat?

 

[bigabyte]

I've never had drippings adversely affect bark. I have done butts over brisket, briskets over butts, briskets over briskets, butts over butts, and many various other things on the two levels of my WSM's.

There is only one thing to watch for, which shouldn't be a problem for these two cuts (since they both take a while to cook) and that is to make sure that whatever is on top is out of the danger zone before the thing on bottom is done. Otherwise you could have unsafe drippings on the piece of meat you're pulling off from the bottom.

Over the July 4th weekend, I think I had butts over briskets each and every time, and the brisket bark was nice, firm and delicious. Heck, I even made a sandwich out of just the bark.

 

[big brother smoke]

Your flat may be done before your butts, so I would have to say in this instance brisky over butts!

 

[Brewer]

Butts on top of brisky, I do it all the time in my SS2. I've tried briskey on top and it didn't make much of a difference other than I could slightly taste the brisket rub in the butt bark. The two rubs I use are very different and the briskey rub and injection really creates a strong beef flavor.

With butts on top, the pork fat rolls right off the top of the briskey and actually bastes the bark - it's a beautiful sight :thumb:

 

[NorthwestBBQ]

Booty over beef breast.

 

[Brian in Maine]

Butt over Brisket. Just put the brisket on later, so it will finish at the same time as the butt to avoid uncooked drippings.

 

[DaveMW]

I go butts over brisket but also agree with bigabyte to ensure the butt is out of the danger zone before removing the brisket.

 

[Ron_L]

Butts over brisket. The flavor of pork bating the brisket is goodness, but beef juices basting pork is not good.

 

[Smokin' D]

If it were me doing that cook, I'd have them both on the top rack. Plenty of space for those in an 18 incher. I like to occasionally spray/mop my bigger cuts and that lower rack makes things difficult. If doing them on different racks, I'm with you guys: Butts over brisket.

 

[cdollar]

I like butt over brisket myself, but in this case I would put the smaller cut above. That way, you can either time the cook by putting the larger one in first or taking the smaller one off first.


Chuck

 

[Myrdhyn]

Done it both ways, couldn't tell a difference in taste, texture, bark, etc.

 

[AMoore]

I have done this as well and agree with Brian...put the brisket on later so they finish at the same time.

 

[Randbo]

I did brisket on top of butts and they were both AWESOME! :-D