Two chucks, one smoker (WSM)

[herkysprings]

So I'd like to do 2 different flavour chucks in my new WSM, smoke for a bit then foil and braise.

Is leaving the chucks in a tin pan going to:

1) still get a good smoky flavour?
2) affect the bottom of the roasts?

while avoiding any dripping / flavour crossing?

I was planning on a simple rub on one, and a tequila / lime / cliantro marinade on the other.

Any hints / tips are appreciated.

 

[bigsteve]

Just being in the same smoker won't cause any flavor cross over.

If you put them in a pan while they are still smoking, you won't get the smoke penertration you would if you just set them on the grills. They should still be tender and good, but they will be better if smoked out of the pan, and on the rack.

If the Chucks are big enough that you need to use both top and bottom, and the top juices will drip on the bottom, think about cooking them standing on their side using a rib rack.