Tonight I am going to cook 2 Boston butts, and 2 beef briskets. I got the briskets @ Costco and the do not have a fat cap. I am doing an indirect cook and I have a 2 layer set ready to roll. The briskets are not very fatty so my plan was to put the pork buts over top so the juices would run down onto the beef. Any suggestions or go with the plan?