Smoking different meats at same time

Well now,most folks figure common sense will dictate.

I'm sure that if we go to find, at page top, and input cooking different meats, together,we'll have plenty to chew on.

Folks may not want raw poultry dripping all over their smoked deviled eggs,and may not be thrilled with a cooker full of raw fish dripping all over your favorite pork tenderloin.

Other than that,this smokin stuff ain't exactly heart replacement procedures.

2 reasons.

The flavors above WILL impact below. So do you want beef dripping on seafood (or seafood smelling up beef)?

Poultry is VERY unfoodsafe and the drippings are to be avoided according to food safety people. And it streaks anything below it.

I get all the reasons why not to cook poultry with other meats, or meats with fish, and so on. But would a brisket and a butt be a disaster together? And if not, what would you all recommend in terms of timing and placement? In a Smokette.

Forget I asked; found my answer - seems like brisket and butt are fine together. Most folks seem to prefer butt basting brisket, but can go either way - just fat side down on the bottom cut and fat side up on the top cut so fat from the top cut bastes itself and then lands on meat to baste the bottom cut too.