smoing butts and brisket at same time

gotbags-10

Smoke Blower

Original poster

Aug 1, 2011

144

12

Indy

• May 16, 2012

• #1

so I plan on doing two butts on one rack with a packer brisket as well. I didnt know if there were any food safety issues with this as i planned on putting the brisket on the rack above the butts? Or should the brisket go on the bottom?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• May 16, 2012

• #2

I think there was a thread about this just the other day and it's really your choice, no safety issue. Myself, I put the butts above the brisket because I think it will help baste the brisket but that could all be in my head. Either way you go I'm sure it will turn out great.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• May 16, 2012

• #3

S2K9K said:

I think there was a thread about this just the other day and it's really your choice, no safety issue. Myself, I put the butts above the brisket because I think it will help baste the brisket but that could all be in my head. Either way you go I'm sure it will turn out great.

Click to expand...

Yep, What Dave said...JJ

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• May 16, 2012

• #4

Me , i would put them in a pan or pan under them to catch the juice from them .
Can defat the juice and put back in the pulled pork or make gravy out of it.
or make chef JJ Au jus sauce Thumbs Up

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• May 16, 2012

• #5

I did a butt above the brisket and made Chef Jimmy's Au Jus...it's some awesome stuff. I used leftover Au Jus the other night for some elk French Dip sandwiches