butt and brisket

[Pete Vance]

I would like to smoke a brisket and pork butt on my WSM 18 for Christmas. My son has the brisket and I am not sure what size it is. I will probably get a 6-8 lb butt. How would be the best way to arrange them on the racks? Butt on top and brisket on the bottom of vise versa? How much would doing both affect the cooking time?

Any help and/or advice appreciated, Pete

 

[smokerjim]

I'm sure you'll get some different answers but if I were doing it I would put butt over brisket and let them fine juices baste the brisket, I dont think it will affect time that much.

 

[chef k-dude]

I'm sure you'll get some different answers but if I were doing it I would put butt over brisket and let them fine juices baste the brisket, I dont think it will affect time that much.

People definitely do this. The cook time depends on factors like, are you wrapping after the stall, cook temp, etc. and the size of each hunk of meat. I have no experience in charcoal cooking/smoking though.

 

[normanaj]

I've done a few boneless butts and brisket points in my 14" WSM.

Butt over beef. My thought process was the same as smokerjim ,let the butt give the brisket a nice shower.

 

[mike243]

I will put the beef over the pork, kinda like the beef to taste like beef, if the Butt drippings tasted like bacon it would be on top lol. I would also pull the pork at about 180ish and have sliced for the meal vs pulled, it's a nice change of pace. A sliced pork roast with some smoke on it is really good.

 

[bill1]

I think the WSMs tend to hotter at the top (heat rises) so that's the reason I'd put the butt on top...it's thicker than the brisket so will cook slower. Even then, I'd cut the butt in two to hasten its cook time.