Simulatneous Brisket and Butt - What smoke to use?

Unknown

I am doing my first Brisket as we speak and it's clearer than ever that dropping something in the egg would have been easy to do for a long cook.[p]My question is, what type of wood would you use if you were doing Pork Butts and Brisket? I think of Hickory with Pork, and am doing Mesquite with my Brisket right now. [p]Obviously people have done this quite often... what works for you? Also, do you position the butts over the brisket or vice-versa? Don't know what would be better, brisket with pork flavored drippings, or Pork with brisket flavored drippings.[p]Thanks guys and gals!

EddieMac

Both are interesting questions....I like hickory but prefer oak chunks from wine barrels or Jack Daniel's chips....Also like oak pellets....Just personal preference.....As for the positioning I'm not sure that makes all that much difference....I would probably put the pork butt on the bottom and the brisket on top.....[p]Ed McLean...eddiemac
Ft. Pierce, FL

Unknown

Newgene,
I use a mix of both Hickory and Mesquite chunks, with about double the Hickory than Mesquite. I'd put the pork on top. Seems like it would help keep the brisket moist.

BBQBluesStringer

Newgene,
Any mild fruitwood, pecan, or oak will do. It's easy to oversmoke a brisket so err on the lighter side. Smoke for the brisket, not the butt.