Help.....Brisket/Rib cook......

corey24

Planning to cook a small whole brisket (7-8 lbs after trim), 3 racks of spares, and some pig shots. I plan to put brisket on early tomorrow morning and ribs around noon. Hoping to be done by 6-7. May cook brisket at 275 till lunch then lower to 250 for afternoon because I know these brisket can stall. Planning to use a oak/hickory chip mixture with cherry chunks. I have an XL with a weber grid for second tier. I forget which one it is - can pork not drip on beef or beef not on pork? Also just don't know what I can fit. Think I should do double tier with ribs laying flat and brisket on other rack or 1 tier with ribs on rib rack. Do ribs turn out the same on rack? I've never used rack. Always cook flat. So in a nutshell give me your opinions. Is wood combo ok? How would you place on grid? Can pork or beef drip on each other? Temps ok? Any opinions appreciated!! Thanks!!

DMW

I let beef drip on pork. Pork drippings on beef, not so much.

corey24

Thanks! Everything else sound ok?

R2Egg2Q

Considering your timing, I would get set up with 2 tiers and have the brisket on the top grid as I would rather have drippings from meat that is almost done dropping on meat that will cook for awhile than vice-versa.

Considering you're used to cooking ribs flat, I would stick with doing that than add the rack to the mix. You shouldn't need the extra space the rack would give as you can put the pig shots on later after the brisket is removed.

Your wood combo is fine. Your temps are fine, particularly if that's what you're used to.

Are you serving all of this around 6-7? If so, I would try to time it so the brisket comes off around 3-4 PM so you don't need to FTC a brisket for 6-7 hours.