Cooking two Boston Butts and 12 lb Brisket

Dutch

On Sept 3 Chuck posted a picture of 2 butts on top of a 14 lbs Brisket. I would like to duplicate this process as I will have to cook for a clambake and BBQ party this Saturday.The question I have is how will the pork-drippings affect the taste of the brisket. I own two ceramic smokers a large Egg and a small one, and was going to cut the brisket in half and smoke it on the small smoker. After seeing Chucks posting I am tempted to do them all on my large Egg for 20 to 24 hrs. Is this the best way to go? Dutch

Joel Ferman

Dutch,
I would cram em' all in the egg. The pork drippings shouldn't be a problem, but if you are worried about, you could get creative and somehow squeeze a drip pan or foil between the two type of meat to filter down to the lower, main drip pan..... If it were me I'd bypass the whole shabang and cover the brisket in bacon, then there is no need to worry. (However, keep in mind I cover almost any/everything in Bacon)
-Joel

Unknown

Dutch,
Pork fat is good for everything including your complexion,
we cook brisket with butts over them regularly. One of the problems you have with brisket, is there enough fat to keep them moist, pork butt helps that concern.
Jim

Nature Boy

Dutch,
Anything the pork drippings do to the brisket should be a positive thing. The brisket we cooked at the KCBS competition a couple weeks ago took 7th place of 34 teams, and it had a couple butts dripping all over it throughout the night. I guess a beef purist might shake his head at such a thought, but this is BBQ here! I never saw pork fat hurt a soul.[p]Beers!
Chris

Nature Boy

Almost ran into each other, Jim![p]Once again, I manage to say the same thing with more words. WooDoggies has been trying to teach me about "economy of words"! You have it down.[p]Beers to you!
Chris

KennyG

Dutch,[p]In spite of what all of these "self appointed" experts are trying to tell you, I think it best if your brisket was cooked in a completely separate and sterile environment such as my big Egg. This would avoid any possibility of "contamination". I could have it at your front door, and cooked to perfection just in time for the festivities hehehehehe[p]K~G

Dutch

Nature Boy, Thanks to all of you for the good advice. I will report back Sunday on how they turned out and post some pictures.[p]1pm here but 7pm where I was born so I guess it will be okay to have a beer now.
Proost, Dutch.[p]

Big Ed

KennyG,[p]And if you believe that I have a nice bridge for sale, cheap.[p]Big Ed

KennyG

Big Ed,[p]Ya can't blame a guy for trying hehehe[p]K~G

Unknown

Nature Boy,
Great minds do work alike!!! LOL
Jim

Chuck

Dutch,[p]Mine was awesome, the best I have cooked to date and the pork dripings in no way took away from the beef flavor. I think I may always do my brisket under a butt or two. Good luck and lets us know how they come out.[p]Chuck <><

Nature Boy

Chuck,
Sure seems like a great excuse to cook a butt EVERY time you cook a brisket, yow?[p]Heee!
Chris

Chuck

Nature Boy,[p]Exactly !!!