Briskets & Butts

I haven't ever done that before but am curious as to the answer our forum BBQ pitmasters will give.

As far as food safety goes, I don't know what is correct. If I was in this situation, to be safe I would put the briskets above the butts.

Those butts put off a ton of 'juice'. Do you really want that all over your brisket?

Pork fat makes everything taste better!! I would but the fat side down on the briskets on the bottom. I do that t protect the meat from the possibility of excessive heat. Also do the same with butts.

Sounds like your getting some good advice here. I was taught the pecking order like this:
1. Pork on top
2. Beef next
3. Filthy barnyard avians..possums. armadillos (possum on the half shell) and el gatos on the bottom.
3. Fish in a separate dedicated pit so as not to make the good pit smell like dead fish.

Always keep the fat side down on briskets. On butts cut the fat off. There is still plenty of fat left to cook itself right.

I think it was at the Cookshack workshop last year that it was mentioned to place Brisket below Butts, but I'm not sure it matters in the final product. I routinely place 12 Butts above 6-8 Briskets when do a mixed smoke in the SM260. Meats always turn out great.

It looks like we cleared that one up!

Thanks for the input.

Back when some was more serious in the bbq hobby it was decided a butts over brisket thing might be the ticket. Went so far as to buy a matching butt to drip on its designated brisket on the lower shelf. Seemed to improve the briskets immensely. Up to the point of not even needing to finish in Mr. Reynolds wrap a few times. And hongry folks can always knack on some good old yankee pushed pork to keep up the energy levels..lol.

So in competition... I cook one brisket on the top rack, one on the second rack, and two butts on the third rack... However, it doesn't really matter it's just how I've always done it.

I can see how some like pork fat dripping, I prefer briskets on top to help get a better brisket bark... (butts seem to get a good bark regardless)

Again... do whatever you want... just don't put chicken above anything, unless it's in a pan.

Nordy

quote:

Originally posted by Nordy:
So in competition... I cook one brisket on the top rack, one on the second rack, and two butts on the third rack... However, it doesn't really matter it's just how I've always done it.

I can see how some like pork fat dripping, I prefer briskets on top to help get a better brisket bark... (butts seem to get a good bark regardless)

Again... do whatever you want... just don't put chicken above anything, unless it's in a pan.

Nordy

So that wasn't brisket that you were cooking on the Drum smoker when I saw you at the comps?

Well thats a good point. Maybe was when that point come up we ditched the idea. I wouldn't change up anything if it was me. "Let us dance with who brung us." as Brother Darryl Royal might be heard saying a few times concerning quarterbacks. The lean side of the brisket do seem to profit from some top notch heat from the fire.

quote:

Originally posted by Joe M:
Two Briskets & Two Butts.

Not to be confusing, but our typical load looks like:
Butts above Briskets - pork dripping does wonders for Brisket, but never Brisket on bottom shelf.
Rick

Since I use two completely different rubs and injections, I segregate.

Took everyone's advice and did Butts over (and beside) Briskets. Turned out Great!
Thanks!

quote:

Originally posted by cal:

quote:

Originally posted by Nordy:
So in competition... I cook one brisket on the top rack, one on the second rack, and two butts on the third rack... However, it doesn't really matter it's just how I've always done it.

I can see how some like pork fat dripping, I prefer briskets on top to help get a better brisket bark... (butts seem to get a good bark regardless)

Again... do whatever you want... just don't put chicken above anything, unless it's in a pan.

Nordy

So that wasn't brisket that you were cooking on the Drum smoker when I saw you at the comps?

Well.. yes yes it was... I don't always cook briskets in the FEC... but when I do... It's briskets over butts

Nordy

quote:

Originally posted by Nordy:

quote:

Originally posted by cal:

quote:

Originally posted by Nordy:
So in competition... I cook one brisket on the top rack, one on the second rack, and two butts on the third rack... However, it doesn't really matter it's just how I've always done it.

I can see how some like pork fat dripping, I prefer briskets on top to help get a better brisket bark... (butts seem to get a good bark regardless)

Again... do whatever you want... just don't put chicken above anything, unless it's in a pan.

Nordy

So that wasn't brisket that you were cooking on the Drum smoker when I saw you at the comps?

Well.. yes yes it was... I don't always cook briskets in the FEC... but when I do... It's briskets over butts

Nordy

Me Too.....

I'm no expert on this ,but do see more than an occasional hunk o' pork cooked in the South.
When someone looks at this thread,in a couple years,they might miss the distinction of whether this was a single cooker in a comp,a high end cater with the best possible presentation,or a fast and furious vending operation.

Then someone might toss in that at a comp,they might rotate meat,and using the"crutch" after a certain point,it wouldn't matter.

As to the CS class,if Eddy was involved,I'd bet that they said it like "bigwheel".Of course,they are" old cooks".

The way the original question was posed,being an "old cook",I'd have to put packers under the butts.

Just my $0.02

Just me but I will chime in.

I would most likely put the briskets under the butts with the brisket fatcaps down and let the pork fat drip on em. But like others say, doubt it really matters and bet it would all be good whichever way !