Have an 009. Plan on doing 2 boneless butts, 4.5lb's each, and a 6.5lb choice brisket flat, untrimmed overnight tonight. Thought I would put the 2 butts on the top shelf, and the brisket on the middle shelf.

Question is this: Do I really want all that pork fat dripping over my brisket?

Thanks for any advise on this.

Only, if you're real lucky.

That flat will need all the drippin's it can get.

Even better would be to add a pan of beans to the bottom shelf,and let them all drip into it.

What I think Tom is saying is that your best briskets will be those basted from above by pork drippings.

If you don't put a pan of beans on the lowest rack (I doubt you'll have room), put your brisket fat side down to buffer against the direct heat.

If you can pul that flat off at about 160 degrees, wrap in foil with about a cup of beef stock you'll not have to worry about it being dry. Learned tat from the man two posts up The pork drippings on the brisket won't hurt a thing!

Sounds great. Will let the butt's drip, and put the flat fat side down. Thanks everyone. I'll post some pictures when done.

Oops! Forgot to say toss thhe flat back into the smoker until it reaches your desired temp. I go for 195 - everyone's different.

Yup, for contests I always put the butts above the briskets and collect those drippin's.

About the only issue with drippings NEVER put poultry above anything. It drips and will leave nastly looking streaks. Trust me (old story from my early CS days)

Russ