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Pork and beef at the same time question

post #1 of 8
Thread Starter 
I will be smoking some butts and brisket at the same time this weekend. Which would you put on the top rack of the smoker? We will be using a WSM 22. There won't be enough room for all of it on one rack, just didn't know if pork or beef should go on top? My thoughts would be the pork as I would rather cook the pork at slightly higher temp than the brisket so I don't worry about drying it out. The butts seem to have a high enough fat content that I have never dried one out. What would you expect the difference in the temperature to be from top rack to bottom rack? Thanks for any advice
post #2 of 8
Doing the same this weekend. I was going to do the brisket on top. Interested to see what anyone has to say.
post #3 of 8

The pork has more fat to it, I would place the pork on the lower rack. Temps do vary from rack to rack, I would say around 5 degrees. This is because you are right over the water pan also on that bottom rack. I wish you the best of luck though. Have fun and enjoy. Godspeed!

post #4 of 8

I would put the brisket on top personaly. Reinhard

post #5 of 8

I would rather have the beef drippings on the pork than the other way around.

 

Just my opinion.

post #6 of 8
Thread Starter 
So I guess we will do it the other way around then! Thanks for the advice! I am sure it will be good no matter what!
post #7 of 8

As a safety measure to you should always cook other things above pork and poultry.

post #8 of 8
Thread Starter 
Thanks. I never thought of that with Pork. Guess I should have given that a little more thought!
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