Multitasking in one egg

njl

I've got a couple of packer briskets that I want to cook (dalmatian rub) and am really curious to also try making a few batches of pork belly burnt ends (which will probably get sprinked with Bad Byron's Butt Rub).  For my LBGE, I have one of those simple swing brackets the forum had a group buy on several years back, so I have a second level 15" cooking grid over my primary CI cooking grid. 

I suppose it might not be a good idea to cook the pork belly burnt ends above a brisket, having all the pork drippings (and butt rub) fall on the brisket...or might that actually improve the brisket?

golfguyjosh

Well i can say since i use two different woods for smoking pork and brisket that would be a challenge..to the actual cook if you set the burnt ends ontop with a drip tray then the brisket wont be effected. 

Skiddymarker

golfguyjosh said:

Well i can say since i use two different woods for smoking pork and brisket that would be a challenge..to the actual cook if you set the burnt ends ontop with a drip tray then the brisket wont be effected. 

This is why I have two kamados. Hickory for brisket and cherry or apple for pork is a favourite in my hosehold. Not much help to your question, sorry. 

njl

I like to use oak for both (it’s free), so the wood’s not an issue. 

The Cen-Tex Smoker

You would not want pork fat dripping onto your brisket. It will not form bark that way. As mentioned above you could do the burnt ends in a pan anove the brisket. 

unoriginalusername

I would put a foil pan on the platesetter then pork belly on the grid and the brisket raised 

njl

Compounding things (already had 2 packers to do), when I was at Costco picking up the belly, I scored a prime half packer (point end) for $3/lb. it’s out of the cryo, so I figure it’s only got days unless I freeze it. 

Jstroke

Pretty simple fix—me thinks it’s time for another egg—XL

td66snrf

Jstroke said:

Pretty simple fix—me thinks it’s time for another egg—XL

At least one more.