Packer Brisket and Pork Butt - Same Time

EggSmokeVa · May 2016

Doing a packer and a 9lb pork butt this weekend for some friends and family... I've done both before on an offset smoker and individually on the egg.. Never both on the egg at the same time tho..

so im looking for advice/tips... Which meat on top/bottom... Fat side up or down on top meat.. Etc... Planning on 250 degrees until they're both done.. Going on at the same time.. Brisket probably will finish first then wrap and hold until it's time to eat...

large egg... (Still wish I got a %^#* ing XL!)

thanks guys

Robo2015 · May 2016

I don't have any advice other than to say "good luck" and I like your style! I am curious what advice you are going to get on this one.

bgebrent · May 2016

Brisket over Butt. Fat side up or down, really doesn't matter. Watch IT. Have fun.

EggSmokeVa · May 2016

@bgebrent thanks buddy... What about drip pan / water pan... Is it even possible to do that with both meats on there? If not... Will the fat rendering from both large pieces of meat effect anything?

bgebrent · May 2016

Yes drip pan, no liquid in the pan. Its possible but you must monitor IT on both hunks of meat. Make sure you have an air gap between your drip pan and plate setter.

EggSmokeVa · May 2016

Thank you!! @bgebrent

bgebrent · May 2016

Post your cook brother and eat well!

The Cen-Tex Smoker · May 2016

Curious: why brisket over butt?

bgebrent · May 2016

The Cen-Tex Smoker said:

Curious: why brisket over butt?

You prefer butt over brisket? Always anxious to learn as is the OP. Your thoughts my friend?

clifkincaid · May 2016

Can you offset them then make a foil slide from top rack over the bottom meat? Use foil also over the open heat spots with meat overhang.

tarheelmatt · May 2016

I've started the brisket first, then butt.

Butt on top, fat up. Brisket on bottom, fat up.

Dry drip pan with spacers.

dldawes1 · May 2016

I always cook fat down on both. Brisket over butt, always. Why??? I like the beef taste to be pure, not mingled with the pork fat. As far as beef dripping on pork....I usually use Bad Byrons and pull the pork, so I've never noticed any noticeable taste difference from the brisket being cooked over it.

imho.

I've cooked a bunch on this setup...it works for me.

tarheelmatt · May 2016

dldawes1 said:

I always cook fat down on both. Brisket over butt, always. Why??? I like the beef taste to be pure, not mingled with the pork fat. As far as beef dripping on pork....I usually use Bad Byrons and pull the pork, so I've never noticed any noticeable taste difference from the brisket being cooked over it.

imho.

I've cooked a bunch on this setup...it works for me.

Think you're directing to me and meant butt over brisket. Why you ask? I don't really know, it's the way I do it. My redneck logic is what's wrong with pork fat drippings? More the better. I feel the more moisture for the brisket what could hurt. May not be "right", but I've never had a complaint.

My main reason is I start the brisket first, then the butt later to finish with the brisket. Brisket is already on the main grid, so I just sit the butt on the second tier of mine.

dldawes1 · May 2016

tarheelmatt...No sir...sorry for the misunderstanding. My post was directed to EggSmokeVa. I'd never disagree with you, my friend...you've taught me, along with the rest of the folks here....how to cook.

I'd never question your advice...sorry again,

Donnie

The Cen-Tex Smoker · May 2016

bgebrent said:

The Cen-Tex Smoker said:

Curious: why brisket over butt?

You prefer butt over brisket? Always anxious to learn as is the OP. Your thoughts my friend?

No. Was just curious why you would definitely put one over the other. You sounded like you had a plan. I've never done it so I don't know. I would probably do brisket up because I value the bark more on brisket. I would probably wrap the brisket in foil ( not paper) once the bark set on this cook so the butt could form bark later in the cook. I might apply some extra rub to the butt if it washed off after I wrapped the brisket. Just thinking it through out loud here.

tarheelmatt · May 2016

dldawes1 said:

tarheelmatt...No sir...sorry for the misunderstanding. My post was directed to EggSmokeVa. I'd never disagree with you, my friend...you've taught me, along with the rest of the folks here....how to cook.

I'd never question your advice...sorry again,

Donnie

Well, hey I've been wrong a bunch in my life. Certainly don't take my advise as the gospel. I'm a greenhorn at briskets really.

I was looking through my pictures trying to find what I done, but cannot find it for some reason. I did have a cook where I cooked ribs and chicken on top, and brisket on bottom.

I say the OP should test each way and let us know the results.

I could see where having the brisket on top could help the bark where the drippings could compromise. If you hold in a cooler, the bark will be a bit soft anyway.

lousubcap · May 2016

My thoughts on the brisket and butt cook:
In the grand scheme of life it doesn't make any difference which one is above the other.
The above said, I would go with brisket over the butts. The more narrow finish-line window of a brisket means you will need to give it "more care and feeding" approaching the finish. Also, I care more about brisket bark thus better positioned above the butt.
Couple of things to watch for; if stacking the cook, the closer to the dome the more reflective cooking action so likely a quicker (than normal) cook. Also make sure to have a good sized air-gapped drip pan to catch all the renderings and make sure to not impale the upper meat on the dome thermo. That's more than enough for now. FWIW-

Photo Egg · May 2016

I did butts over brisket.
I wanted the brisket cooked at a lower temp so I put it under the butts.
Did fat side up on the butts to give it a little more protection from dome heat and also thought it would render more fat off the butts this way. Also thought the fat drippings would run more off the edges this way and not drop onto the brisket.
I did end up flipping the brisket and putting fat side down.
Who knows if any of this logic made any difference at all...lol
Came out pretty good.

Image: https://us.v-cdn.net/5017260/uploads/editor/tl/ctv3utt7x93y.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/7h/4fvitzh3lvvo.jpg

EggSmokeVa · May 2016

Photo Egg said:

I did butts over brisket.
I wanted the brisket cooked at a lower temp so I put it under the butts.
Did fat side up on the butts to give it a little more protection from dome heat and also thought it would render more fat off the butts this way. Also thought the fat drippings would run more off the edges this way and not drop onto the brisket.
I did end up flipping the brisket and putting fat side down.
Who knows if any of this logic made any difference at all...lol
Came out pretty good.

Is this the AR? How did you fit the water pan under there and heat deflector? Mine doesn't fit like that.. Unless I'm doing something wrong @Photo Egg

Photo Egg · May 2016

EggSmokeVa said:

Photo Egg said:

I did butts over brisket.
I wanted the brisket cooked at a lower temp so I put it under the butts.
Did fat side up on the butts to give it a little more protection from dome heat and also thought it would render more fat off the butts this way. Also thought the fat drippings would run more off the edges this way and not drop onto the brisket.
I did end up flipping the brisket and putting fat side down.
Who knows if any of this logic made any difference at all...lol
Came out pretty good.

Is this the AR? How did you fit the water pan under there and heat deflector? Mine doesn't fit like that.. Unless I'm doing something wrong @Photo Egg

Yes, Adjustable Rig.
I never use a water pan in the Egg. It's just a short drip pan or pan lid sitting on a pizza stone on the drop down spider from Ceramic Grill Store

Packer Brisket and Pork Butt - Same Time

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