New to the forum but been smoking for a while and come here to read quite a bit. Just got a 22.5" Weber Smokey Mountain and am doing a 8lb Butt and 13.5 whole brisket...trim my briskets quite a bit so probably 11lbs or so when I put it on. I've smoked both meats separately but never together on my offsets.
From what I've read the Butt is better on the top grate. Main question is what wood or wood combinations work best for pork and brisket together? I'm in TX so have used a lot of Mesquite and some Hickory for briskets. I have some Pecan and Apple chunks and have heard they make a good combo.
Also, anyone w/ experience on the WSM that has any tips to keep in mind would be appreciated. I've ran a couple dry smokes to get familiar w/ temps and looks like lower grate stays just a little cooler than the upper.
Appreciate any replies!