Stacking meats in a vertical smoker

[kelbro]

If you had to stack a brisket and a pork butt in a vertical, which would go on top and why?

Thanks

 

[SmokinEdge]

Pork over brisket for me. The flat will benefit from the pork drippings than the butt would benefit from beef drippings

 

[bill1]

The smallest minimum dimension is the brisket hence it will cook faster. Since verticals when low and slow are hotter at the top the butt goes there.
I like SmokinEdge's flavor argument. Nice it agrees with the science

 

[Randy1]

I always rotate from top to bottom, and back to front once or twice if it is a wood burner no matter if it is all pork.
A good question though when mixing pork and beef. I ran ribs and a chuck roast a few weeks back but never really thought about what was on top.

 

[kelbro]

Thanks for the guidance. I may be able to situate them to mostly avoid drips and rotate them because I want a good bark on both slabs of meat.