Next weekend I will be smoking a full packer brisket (approx. 12 pounds) and a boston butt (approx. 8 pounds) on my 22.5 WSM. I will be using the water pan and smoking at around 250 degrees. Does anyone have any recommendations for which piece of meat to put on the lower rack and which on the upper rack? Also, I would usually smoke each of these meats directly on the grates and not in an aluminum pan. Any ideas on how to avoid one dripping all over the other and potentially affecting the bark on the meat on the lower rack. Thanks for your advice.
GratefulEater
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I'd put the pork butt on top, too. Also, you might consider a shallow aluminum pan if you are concerned about the pork dripping on the brisket. However, I have a WSM 22 and I think I could arrange it with the pork butt on one side and the packer on the other so that I didn't end up with that issue at all.
I smoked an 18lb brisket and 9.5lb butt last Saturday, also on a 22.5 WSM. I placed the butt on top and brisket on bottom...wrapped the butt in foil and brisket in paper. Everything came out very nice, and the brisket's bark was just fine.
John "JR"
Minnesota/ United States of America
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IF your really worried about drippings; I would put them in a foil pan with a small wire rack in the bottom. Then the brisket and shoulder will be elevated in the pans. Obviously, none of the drippings will fall onto the meat below. But I really don't think it will be that huge of an issue either way. I cook meat on top of each other all the time in the KBQ. I try to put the pork above the pork, just because there is a lot more fat in the briskets that I buy than in the shoulders. But in a 22' WSM, a 12 pound packer and a pork shoulder; you should be able to place them in a way that will keep them from dripping on each other too much.
Good luck with the cook. We would love to see some pictures of your cook!!
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
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SnS #3 with certificate. I was their first customer.
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Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
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Spices: Lots of 'em.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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