Pastrami & pork butt smoke - advice please!

[daytripper]

Hi all

I'm thinking of smoking a pork butt & a chuck-beef pastrami together on a BGE. Plan is stacking them on a multi-level grill at 250deg then to eat the pastrami on the night, and bag-up the pork for another day.

Which meat should go on top, the pastrami or pork?
Any other advice or thoughts welcome - this is my first pastrami, from a recipe in TheCaterer

thanks!
marc

 

[kilo charlie]

Ideally, you'd want to smoke them side by side or separately but knowing how much fat is going to come off of a pork shoulder/butt, I would put that one on the bottom and the beef on the top. There's still going to be drippage though.

 

[smokerjim]

Agree with charlie

 

[1MoreFord]

Being the lazy sort that I am, provided that each protein will be fully done when pulled, I'd put the one that will finish first on top.

 

[SmokinAl]

I think I would put them next to each other on the top rack, and catch the juices from both in a pan underneath. I think I would like to try beef & pork drippings together in some sort of gravy.
Al

 

[DRKsmoking]

Like Al SmokinAl said, side by side so your rubs , if different are not dripping on the other. And changing the expected flavours.

What I do in mine is I know my smoker has racks in it but I also use a tray than another rack that the meat sits on , so each shelf is kind of self contained

As you can see in the second picture 2 kinds of ribs with different glazes and no dripping on the lower ribs from above

David

 

[daytripper]

thanks all, will try an fit side-by-side.

I've got 5.5lb of chuck meat as the pastrami - should I tie it when grilling to have it keep its shape..?