Brisket and Butt on LBGE at the same time

I have no experience with doing both at the same time. But if I were doing it without any good knowledge, I would say put the butt on top. What could possibly make a brisket better...... pork fat drippings!

I have done it with the pork shoulder on top and it worked out pretty well.  The brisket still has a bark, but not as much as when I have done a brisket alone or side by side with a shoulder.  I would recommend doing he pork shoulder on top and it bastes the brisket.  Look at my avatar for an image.  Also since the brisket is then a heat shield from the bottom of the pork shoulder, I put the fat cap of the shoulder up.  Don't know if this matters much, but I figured the higher heat in the top of the dome would help render the fat up there a little quicker.

Not sure that it really matters but I did the pork butt on top and brisket below.  I did this cook on Memorial Day weekend and they both turned out great.  The main reason I did it this way was the pork butt was to big to fit on the lower rack (only had 4" space between racks).  The other reason was the temp is hotter higher in the dome and I figured the butt would be more tolerant of the higher temp.  Good luck and let us know how it turns out.