I'm going to be doing a 9 lb. brisket (flat) and a 8.5 lb pork butt in my Masterbuilt Pro box smoker this weekend. The question I have is does it matter which piece of meat is above the other? Since the brisket is a flat, I don't want it to dry out and am thinking I should put the pork butt above it. Also, I like both apple and hickory wood for smoking. Does one work better or is it a matter of personal preference? Thank you!
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Brisket & Pork Butt in Smoker at same time...
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Club Member
- Jul 2016
- 9357
- Virginia
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I've never done this. It has been brought up before and I think it went like brisket above because pork drippings may overpower your beef and or wash off your rub and mess up the bark.
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I'd put the butt above the brisket, but I have no idea if it makes a difference. Every cooker I have, the meat can go side by side. Is oak an option for the wood? I think that goes great with both of these meats, but it's a matter of personal preference.
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You can go either way it's poultry you need to worry about. You don't want raw poultry dripping on anything. All you got to do now is decide do you want your beef to taste like pork or your pork to taste like beef?
That's always been my biggest criticisim of verticals.
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Club Member
- Nov 2017
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- Huntsville, Alabama
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Jim Morris
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I used hickory for my last brisket, and it was very good. I've also done oak. I don't think it matters a lot - I tend to use apple wood more than anything for pork, and oak or hickory for beef. My chicken is usually just straight charcoal or propane heat.
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