noob question regarding pork butt and brisket in MES

[navg8r531]

OK got a butt and a brisket and wanting to smoke both at the same time. Which was is correct, butt above brisket or brisket above butt. I have no plans to wrap them during the smoke, just set it at 250 and let it ride. Thanks for the help!

 

[joe black]

The biggest problem is with poultry. It should always be on the bottom. With brisket, I don't really see any problems. Some others may have a better idea. If it were me, I would put the butt on top and let it baste the brisket, which can sometimes be dry.

 

[klutzyspuds]

Nav,

I agree with Joe. One meat above another probably is most crucial with poultry from a food safety perspective. Beyond that I would go with the fattier pork above the beef and let all the tasty juices baste that brisket. Some others may have other thoughts, but hey pork fat basted brisket? Can that really be wrong?

Good luck and keep us posted.

Mark

 

[SmokinAl]

I agree on letting the pork baste the brisket.

But the thought that chicken can't be above beef or pork is not true.

The raw chicken juice is sterilized the minute it hits the hot meat below it.

Al

 

[navg8r531]

OK guys. Update. Did what y'all said and put the butt on top. Been cooking for almost 11 hours and i.t. on 9lb brisket us 168. 9lb Butt on top is 156. Cooking at 225. Temp did drop during the night to about 200. Am I still ok? Just worried the butt isn't getting enough heat by being blocked by the brisket and under the brisket have a piece of aluminum foil and aluminum catch pan.

 

[dirtsailor2003]

You are fine, just going to be a long cook at that low of a pit temp.

For pork butt and brisket I run my pit at hotter temps now. 285-325 depending on my mood. Shaves off a ton of time and there is no difference in the final product.

Poultry is best smoked at higher pit temps too. I run the pit at 325-350 for chicken.

As Al mentioned above there is no issue cooking with poultry above other meats. That myth has been debunked.