or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › smoing butts and brisket at same time
New Posts  All Forums:Forum Nav:

smoing butts and brisket at same time

post #1 of 5
Thread Starter 

so I plan on doing two butts on one rack with a packer brisket as well. I didnt know if there were any food safety issues with this as i planned on putting the brisket on the rack above the butts? Or should the brisket go on the bottom?

post #2 of 5

I think there was a thread about this just the other day and it's really your choice, no safety issue. Myself, I put the butts above the brisket because I think it will help baste the brisket but that could all be in my head. Either way you go I'm sure it will turn out great.

post #3 of 5
Quote:
Originally Posted by S2K9K View Post

I think there was a thread about this just the other day and it's really your choice, no safety issue. Myself, I put the butts above the brisket because I think it will help baste the brisket but that could all be in my head. Either way you go I'm sure it will turn out great.

Yep, What Dave said...JJ

post #4 of 5
Me , i would put them in a pan or pan under them to catch the juice from them .
Can defat the juice and put back in the pulled pork or make gravy out of it.
or make chef JJ Au jus sauce icon14.gif
post #5 of 5

I did a butt above the brisket and made Chef Jimmy's Au Jus...it's some awesome stuff. I used leftover Au Jus the other night for some elk French Dip sandwiches

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › smoing butts and brisket at same time