Layering Meat Question

Discussion in 'Beef' started by gridirongriller, May 28, 2008.

  1. I am probably doing a brisket and a butt in my ECB Saturday. I'm thinking about putting the brisket on the lower rack as I've been doing it up top and would like to see how it cooks a bit lower. But I was wondering about the flavors. Am I better getting brisket dripping on pork or pork dripping on brisket?


    Hopefully I can squeeze on a fatty or two as well! lol
  2. richtee

    richtee Smoking Guru OTBS Member

    Prolly don't matter too much. Enough fat in both to be a wash. Now..a venison shoulder below a butt.. Hmm.

    And for saftey...all poultry on the LOWEST rack.
  3. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Ditto what Rich said...when smoking a variety of meats, poultry always goes on the bottom!
  4. Oh yeah....chicken certainly on the bottom. I'll probably just stick the brisket on the bottom then to see how it cooks there. I'll be doing 2 briskets soon for a contest and it would help to know any differences in cook time.

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