I have a whole brisket and 3 whole chickens that I want to smoke on a 18.5 WSM. I want to start them at the same time and pull the chicken when done for lunch and then wait out the brisket until ready. Here are my thoughts about the positioning dilemma:
1. Chicken on top would make the smoke easier but would it contaminate the brisket? You always hear chicken always goes on bottom but the brisket will continue to cook for hours after the chicken is pulled so is contamination still a concern with this setup
2. My concern with doing the brisket on top is not knowing if the brisket juices will pose a risk since the chickens will be finished and the brisket may not have reached a safe temp yet.
Let me know what you think so that I can make a better informed decision.