Need to smoke a brisket and a pork shoulder for a graduation party. If I stack the meat, will the drippage from the pork ruin my brisket?
by misterpringle
43 Comments
Bake_At_986
Nope! Makes it better IMO. Bastes it in yummy pig sweat!
rypast
Only thing I can think is maybe preventing bark formation in some spots due to fat drippings, but I say do it!
Orion9092
Nope, but it will prevent airflow though.
AstronautLivid5723
Will you get a perfect brisket bark good enough to share on Instagram and win competitions? Probably not.
Will you get a brisket and pork shoulder that is delicious enough to serve in a backyard party and make people happy? Absolutely.
Big_Blunts_410
🤔🤔🤔🤔 It’s only 1 way to find out
detached03
Iunno if itll ruin your brisket but I imagine you’ll have a pretty hard time getting through a stall which is probably guaranteed sitting up that high.
Carlos_Infierno
I don’t think you’re going to have enough airflow to cook both of those but good luck.
7itemsorFEWER
Think you’re supposed to take the plastic off man
distrucktocon
I’m gonna go out on a limb here and say this would be overcrowding.
AncientMarinade
I worry adding that much meat to that relatively small area will drop the temp at the start and make it pretty hard to get back up?
Bloom_brewer
If you are that worried about it, you could rig up some tin foil under the pork with like a drain channel to dump the juice off to the side.
WhiskeyCrusher
Please keep us updated how this turns out
Trekgiant8018
I would plan on swapping them a few times. It will be pretty crowded, so convection will be limited. Expect a really long cook time.
Ok-Measurement3882
Make sure you have enough clearance for the lid to close.
ccbrandon2
Send it!
bossmt_2
I’d be more concerned about the plastic
Sorry couldn’t help myself.
You’ll probably wind up with wetter bark maybe some wash off, But you’ll probably still make something delcious.
tcheeze1
I’ll have to test the finished products for the most correct answer.
proptrot
I stacked two briskets like this once and the bottom one was soggy on top and over cooked on the very bottom. Maybe if I had rotated them it would’ve been ok. Idk. Might want to just throw the butt in an aluminum pan. curious to see the result Let us know
Remote_Presentation6
It will slow the cook time down a bit with the two meats so close together, and the fat and juices dripping on the brisket bark will wash a little away. No biggie, let it rip!
JoyousGamer
I would never cook it like that with so little space. Just put the pork in the oven IMO.
That will take 30 hours to cook is my guess if you leave it like that. There isn’t enough space between the two where it’s almost like cooking one massive roast.
King-Loser
Won’t get any drips with the plastic on. You’re good.
drammer
That’s a lot of meat.
Same_Lake
Stick a wood chunk under the pork to tilt it away from the brisket. That should help some what.
christador
Send it 👍🏻 I’ve done it before with zero issues. The brisket will likely be ready to wrap before the butt. Just keep an eye on your temps.
slickedbacktruffoni
pork beef beef pork pork beef
Ok_Impression3389
It will if you don’t take the plastic off….
scovok
Are you trying to make your brisket kosher?
ProductGlittering633
Your pork drippings should be falling into your baked beans to add the flavor of pork and rub to your beans.
frischizzle
When’s the party? Amazon should be able to deliver an extended rack by then
BUTGUYSDOYOUREMEMBER
I’d slice the butt in half, and put the two cuts on opposite sides of the brisket.
robbietreehorn
I’ve smoked gazillions of briskets and pork butts at the same time.
I have a vertical smoker and usually put the butts on top because mmmmmmm, pork fat.
Do your thing. They’ll both turn out great
BBQ_and_bacon_lover
I would go side by side. Preserve bark and stacking will starve the butt from heat on the bottom.
Slunk_Trucks
Too small of a smoker to run both of those. Will take forever to cook
Aware-Bet-1082
That volume of meat in that sized cooker is going to be dofficult to manage temps. I wouldnt do it.
Slezak6411
If you want the best bark on your brisket, the pork drippings will affect the formation of the bark. Suggestion? Start the brisket on a lower temp like 225-240⁰ for 6 hours or more before putting the pork above it, allowing your brisket bark to set before the pork dropping baste to begin. Place a few wood chunks under your brisket to allow the sweating of the brisket and the pork drippings to roll off. You don’t want pooling of either if you want a good bark on your brisket. If you’re doing pulled pork and not concerned about bark formation on your pork, put the pork butt on the bottom since you’re going to shred it
madirishman03
So lessons to be learned here… if you are just doing salt and pepper on the brisket and a different rub on the pork the drippings will drip onto the brisket which will get these flavors. How do I know? I did the same set up and use a ghost pepper rub on the pork. It dripped on the brisket below and I served it my mother in law. She absolutely loves my brisket, but almost died when the ghost pepper rub hit… which I did not know infused into the meat. So just beware.
jcable2
Put the pork in a pan on a rack so it can catch the drippings.
great1nono
Wrap the bottom rack of the pork shoulder with foil and just lead the aluminum to leak clear from the brisket. Like a funnel.
jamwin
keep the plastic on to avoid drippage
Code--Ronin
This is implying that somehow pork fat has ruined anything in the history of ever.
LaserGecko
It does the exact opposite.
Pork fat rules.
zoezephyr
What is not improved by pork drippings? Maybe ice cream.
43 Comments
Nope! Makes it better IMO. Bastes it in yummy pig sweat!
Only thing I can think is maybe preventing bark formation in some spots due to fat drippings, but I say do it!
Nope, but it will prevent airflow though.
Will you get a perfect brisket bark good enough to share on Instagram and win competitions? Probably not.
Will you get a brisket and pork shoulder that is delicious enough to serve in a backyard party and make people happy? Absolutely.
🤔🤔🤔🤔 It’s only 1 way to find out
Iunno if itll ruin your brisket but I imagine you’ll have a pretty hard time getting through a stall which is probably guaranteed sitting up that high.
I don’t think you’re going to have enough airflow to cook both of those but good luck.
Think you’re supposed to take the plastic off man
I’m gonna go out on a limb here and say this would be overcrowding.
I worry adding that much meat to that relatively small area will drop the temp at the start and make it pretty hard to get back up?
If you are that worried about it, you could rig up some tin foil under the pork with like a drain channel to dump the juice off to the side.
Please keep us updated how this turns out
I would plan on swapping them a few times. It will be pretty crowded, so convection will be limited. Expect a really long cook time.
Make sure you have enough clearance for the lid to close.
Send it!
I’d be more concerned about the plastic
Sorry couldn’t help myself.
You’ll probably wind up with wetter bark maybe some wash off, But you’ll probably still make something delcious.
I’ll have to test the finished products for the most correct answer.
I stacked two briskets like this once and the bottom one was soggy on top and over cooked on the very bottom. Maybe if I had rotated them it would’ve been ok. Idk. Might want to just throw the butt in an aluminum pan. curious to see the result Let us know
It will slow the cook time down a bit with the two meats so close together, and the fat and juices dripping on the brisket bark will wash a little away. No biggie, let it rip!
I would never cook it like that with so little space. Just put the pork in the oven IMO.
That will take 30 hours to cook is my guess if you leave it like that. There isn’t enough space between the two where it’s almost like cooking one massive roast.
Won’t get any drips with the plastic on. You’re good.
That’s a lot of meat.
Stick a wood chunk under the pork to tilt it away from the brisket. That should help some what.
Send it 👍🏻 I’ve done it before with zero issues. The brisket will likely be ready to wrap before the butt. Just keep an eye on your temps.
pork beef beef pork pork beef
It will if you don’t take the plastic off….
Are you trying to make your brisket kosher?
Your pork drippings should be falling into your baked beans to add the flavor of pork and rub to your beans.
When’s the party? Amazon should be able to deliver an extended rack by then
I’d slice the butt in half, and put the two cuts on opposite sides of the brisket.
I’ve smoked gazillions of briskets and pork butts at the same time.
I have a vertical smoker and usually put the butts on top because mmmmmmm, pork fat.
Do your thing. They’ll both turn out great
I would go side by side. Preserve bark and stacking will starve the butt from heat on the bottom.
Too small of a smoker to run both of those. Will take forever to cook
That volume of meat in that sized cooker is going to be dofficult to manage temps. I wouldnt do it.
If you want the best bark on your brisket, the pork drippings will affect the formation of the bark. Suggestion? Start the brisket on a lower temp like 225-240⁰ for 6 hours or more before putting the pork above it, allowing your brisket bark to set before the pork dropping baste to begin. Place a few wood chunks under your brisket to allow the sweating of the brisket and the pork drippings to roll off. You don’t want pooling of either if you want a good bark on your brisket.
If you’re doing pulled pork and not concerned about bark formation on your pork, put the pork butt on the bottom since you’re going to shred it
So lessons to be learned here… if you are just doing salt and pepper on the brisket and a different rub on the pork the drippings will drip onto the brisket which will get these flavors. How do I know? I did the same set up and use a ghost pepper rub on the pork. It dripped on the brisket below and I served it my mother in law. She absolutely loves my brisket, but almost died when the ghost pepper rub hit… which I did not know infused into the meat. So just beware.
Put the pork in a pan on a rack so it can catch the drippings.
Wrap the bottom rack of the pork shoulder with foil and just lead the aluminum to leak clear from the brisket. Like a funnel.
keep the plastic on to avoid drippage
This is implying that somehow pork fat has ruined anything in the history of ever.
It does the exact opposite.
Pork fat rules.
What is not improved by pork drippings? Maybe ice cream.
My brother in Christ please take the plastic off.