Question about GOSM meat placement for Grad smoke

[cinnamonkc]

Hi all,
I have a question regarding my son's graduation party.

On the Silver smoker I'm doing all the abt's, mushrooms, kielbasa, etc.
If I was doing it all there, I would know my placement since I've had it much longer

But on the GOSM is where I have the question...
I have 3 pork butts, 3 briskets, and 4 racks of ribs.
I know heat rises and all, and I have only seen minimal heat difference between the levels, but is there an optimum placement of the different meats?

Should pork go on the top since it has to get the hottest, or the brisket on top since it takes the longest...or maybe it doesn't matter in the least...

Any thoughts??

 

[walking dude]

question is, what meats do you want to drip on what meats below?

 

[cinnamonkc]

Wish I had one that rotates the shelves so they could all drip on each other!! :0-)

 

[bbq addict]

Last time I did a butt and a brisket, I put the butt on top and let the fat drip down to keep the brisket moist. (more fat in the butt) Both turned out very well!

 

[cinnamonkc]

Thanks Addict! But on top it is!