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17 year newbie needs help

markE
markE Posts: 3
in Beef
I've had my BGE (medium) for 17 years now (heck, I named it in the divorce!). I lived in South Carolina for a long time and the ONLY thing we cooked was piggies there. Well I'm now in Texas and it looks like I'm forced to do brisket on Friday, but i can't bring myself to only do beef.
So the question is, dear readers, can i cook them side by side at the same time?
I understand finish time will differ. My little eggie will do 205 for 18 hours at a time. This thing makes me look like a hero!
Is there such a thing as cross contamination with two religions at the same time?
Thanks in advance!
Egger since Father's Day 1998. 
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Comments

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Cross contamination won't be any issue, but grate size will be. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • blasting
    blasting Posts: 6,262
    Never done them at the same time, but wanted to say welcome.
    Phoenix 
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  • markE
    markE Posts: 3
    Grate size? What u talkin about Willis? :)
    Egger since Father's Day 1998. 
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  • logchief
    logchief Posts: 1,426
    Welcome Mark.  Not a prob doing both but I don't think you could get a Brisket and a pork butt on the medium, maybe with a second level grid.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • markE
    markE Posts: 3
    @logcheif, ya caught me. Yep - doing 2 levels. brisket downstairs, pig upstairs. It's times like these I wish I had bigger, but I can't bring myself to give up on "old faithful"
    Egger since Father's Day 1998. 
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  • bcsnave
    bcsnave Posts: 1,009
    why not...you can get peanut butter on chocolate..

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • Foghorn
    Foghorn Posts: 10,049
    It might take a little longer just because when you set your egg on the vent settings that get you 205 and then put two large relatively cold hunks of meat on there the temp will drop lower and longer than usual.  This is a small issue with one big hunk of meat in an XL, but will be a bigger issue on a medium with two hunks of meat.  You don't have to change anything, just be aware.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 33,861
    As you are likely aware, there will be quite a bit of fat rendering with this cook so make sure you have an adequately sized air-gapped drip pan on your heat deflector.  then enjoy the cook and eats.
    BTW-Welcome aboard and continue to enjoy the journey.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Griffin
    Griffin Posts: 8,200
    Why 205? Or was that a typo? I'd bump it up to 250 minimum.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • DoubleEgger
    DoubleEgger Posts: 17,950
    Welcome

    Go all in and forgo the pork. You're an egg veteran; you'll be fine. 


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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I've done both butt and brisket at the same time.  Put the butt on later on the cook, and placed on top rack.  A little pork fat couldn't hut dripping on the brisket in my opinion.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Ladeback69
    Ladeback69 Posts: 4,483
    tarheelmatt said:
    I've done both butt and brisket at the same time.  Put the butt on later on the cook, and placed on top rack.  A little pork fat couldn't hut dripping on the brisket in my opinion.  
    I have cooked a brisket on the bottom and two pork butts on my raised grid in my XL before as well.  I put them on at the same time, but was onltaking them to 150-160 and finishing in the oven else where.   How big of brisket are you cooking and what temp?  If 250 temp and both the pork and brisket are close in wait i would start them at the same time.   If the pork is done early you can FTC it.  Welcome and enjoy the cook.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited October 2015
    Welcome!  As others mentioned I dont see any safety concerns.  "Cross contamination" only refers to raw or not yet fully cooked meat.  As long as they are both fully cooked then no wories. 

    The only issue I see is space.  Are you looking to do a whole packer, flat only, or point only?

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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