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Brisket and a Butt on the AR

GRE1GRE1 Posts: 68
I have a packer brisket as well as a 9lb butt going on my XL using my CGS adjustable rig. My question is which should go on top, or will it affect flavor? Should I just fire up the other XL and cook separately ? 
XL times 2

Comments

  • byrne092byrne092 Posts: 746
    edited October 2015
    Not really sure if there is a right or wrong answer. One idea could be that the pork drippings might help with keeping the brisket moist. Some may say you don't want the flavor of the pork drippings to mess with the brisket. I don't think there is any safety concerns since both get cooked to way above the safe zone. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO Flameboss 500

    St. Louis, MO
  • tjvtjv Posts: 3,829
    When it comes to butts and briskets, I always put the butts on the bottom.  Brisket is a more fickle meat, while butts are more forgiving.   

    t
    www.ceramicgrillstore.com ACGP, Inc.
  • Ladeback69Ladeback69 Posts: 4,481
    Do them together, I have done this before with my home made raised grate and I put the brisket on the bottom because it usually takes longer and that way the pork butt would be easy to pull off, but with the AR I guess it wouldn't be an issue.  I didn't notice any flavor of pork in the brisket by the way.  Hope this helps.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • SmokeyPittSmokeyPitt Posts: 10,490
    On an XL couldn't you just put them side by side? 


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

  • lousubcaplousubcap Posts: 25,061
    edited October 2015
    Another vote for brisket over butt-just because as @tjv mentioned above the butt is a much easier cook to manage. 
    Regardless, make sure you have a good sized air-gapped drip pan to catch all the renderings as there will be a good amount.
    Edit:  go one set-up this time and flip the next-probably the differences in the cooks will be unnoticeable.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Photo EggPhoto Egg Posts: 11,300
    .

    I did butts over brisket.


    Thank you,
    Darian

    Galveston Texas
  • Ladeback69Ladeback69 Posts: 4,481
    tjv said:
    When it comes to butts and briskets, I always put the butts on the bottom.  Brisket is a more fickle meat, while butts are more forgiving.   

    t
    Another thing to think about, isn't the egg hotter higher in the dome?  If so the pork butt would handle the heat better, but some on here have done turbo briskets so I may be way off.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • Photo EggPhoto Egg Posts: 11,300
    tjv said:
    When it comes to butts and briskets, I always put the butts on the bottom.  Brisket is a more fickle meat, while butts are more forgiving.   

    t
    Another thing to think about, isn't the egg hotter higher in the dome?  If so the pork butt would handle the heat better, but some on here have done turbo briskets so I may be way off.
    I know Tom is far better at brisket than I am. Not to mention his experience with multi level cooking.
    My reasoning was same as yours. Higher temps in the dome to cook the butts and brisket below. It came out great.
    I also did as mentioned above on my XL on the same level. Really no difference.
    Thank you,
    Darian

    Galveston Texas
  • Ladeback69Ladeback69 Posts: 4,481
    Man, now I want an AR even more.  @Photo Egg, that setup makes it a lot easier then what I have.  Nice looking food too.  My Christmas list is getting big and expensive.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • tjvtjv Posts: 3,829
    tjv said:
    When it comes to butts and briskets, I always put the butts on the bottom.  Brisket is a more fickle meat, while butts are more forgiving.   

    t
    Another thing to think about, isn't the egg hotter higher in the dome?  If so the pork butt would handle the heat better, but some on here have done turbo briskets so I may be way off.
    It's not hotter in the dome if that is what I use as my target temp.   I'm smoking the more difficult cut in more open area and up near the thermometer.  Easiest to set the target cook temp for the brisket.

    butts can smoke from 200 to 350  grid temp, as long as they get to 200 internal temp, excellent chance they will come out good.  not sure I can say that about brisket, least what most of us buy - choice and select grade briskets. 

    t  
    www.ceramicgrillstore.com ACGP, Inc.
  • fishlessmanfishlessman Posts: 28,684
    always have done butt over brisket, fat down on brisket, fat up on butt if theres fat with this setup though i mostly cook butts fat cap
    removed
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • BIll-W221BIll-W221 Posts: 279
    I'd think of it as bacon dripping on my brisket, how could that be bad ????
  • GRE1GRE1 Posts: 68
    Brisket on bottom , butt up it is !
    XL times 2
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