- May 29, 2011
- 15
- 10
I will be smoking some butts and brisket at the same time this weekend. Which would you put on the top rack of the smoker? We will be using a WSM 22. There won't be enough room for all of it on one rack, just didn't know if pork or beef should go on top? My thoughts would be the pork as I would rather cook the pork at slightly higher temp than the brisket so I don't worry about drying it out. The butts seem to have a high enough fat content that I have never dried one out. What would you expect the difference in the temperature to be from top rack to bottom rack? Thanks for any advice