WSM Protocol

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What goes on the top grate?

Poll ended at Thu May 22, 2008 5:36 pm

The Pork Butt
3
43%
The Brisket
4
57%
Sqeaze 'em both on
0
No votes
 
Total votes: 7
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DATsBBQ
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WSM Protocol

Postby DATsBBQ » Wed May 21, 2008 5:36 pm

OK, you got an 8# butt and 12# brisket and a WSM.
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Postby bowhnter » Wed May 21, 2008 7:20 pm

I do butt over brisket every time! 8)
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Postby OSD » Wed May 21, 2008 7:20 pm

I don't know if there is a Protocol except for chicken always on the bottom, but I would rather have beef juice dripping on pork than pork juice dripping on beef. :dont: For me it would be a taste thing. :D Only other reason is the brisket being done sooner and getting it out would be easier. :D
Isn't the bottom grate in a WSM a little cooler in temp when cooking than the top grate?? I thought I heard this. :scratch:
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Postby JamesB » Wed May 21, 2008 7:45 pm

The bottom grate on my WSM does indeed run a bit cooler than the top... Personal preference but I always put the pork over the beef... Tried it the other way around once and the beef fat seems to make what ever is under it taste greasy. Pork fat seems to make other stuff taste good.

My $.02

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Postby Burnt Food Dude » Wed May 21, 2008 8:20 pm

OSD wrote:I don't know if there is a Protocol except for chicken always on the bottom, but I would rather have beef juice dripping on pork than pork juice dripping on beef. :dont: For me it would be a taste thing. :D Only other reason is the brisket being done sooner and getting it out would be easier. :D
Isn't the bottom grate in a WSM a little cooler in temp when cooking than the top grate?? I thought I heard this. :scratch:


On a short cook, lets say ribs, the bottom grate will run a little cooler. In the long run the temps will even out. The temp difference shouldn't make that big of a difference in any cook.

Then again it depends on what you have in the pan. If you use sand the bottom will run hotter and stay hotter even after closing down the vents. EX: some cooks start ribs at 300 then after half an hour will turn the heat down to 225. The sand in the pan will retain the 300 degree heat for a longer period of time causing the ribs on the bottom to cook faster than the top.

I usually estimate the cook time and switch walfway.

Now to answer your question. I do neither, butt.. I would estimate the cooking time of each. Put the butt on top first, then when the time difference passes I'd put the brisket on the bottom fat side down. The butt can baste the brisket as it cooks. Hopefully they'll get done close to the same time.
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Postby Burnt Food Dude » Wed May 21, 2008 8:22 pm

I should have asked, is that a 12# flat, packer or point?
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Postby DATsBBQ » Thu May 22, 2008 9:49 am

Burnt Food Dude wrote:I should have asked, is that a 12# flat, packer or point?


It's a packer. They've been on for about 2 hours. The pit is running at 235* with light rain in the area. Don't really care if they get done at the same time as most of this grub will be foodsavered and froze. More a test run to see how the beast behaves. I got the butt on top of the brisket, with a temp probe in the brisket - it's at 88* right now.
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Postby SteerCrazy » Thu May 22, 2008 3:22 pm

brisket over butt....brisket tends to get done quicker
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Postby DJ » Thu May 22, 2008 4:40 pm

Butt over Brisket here if I have to.....dj
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Postby bigwheel » Thu May 22, 2008 7:01 pm

Hawgs always get top billing. Beef next. Then chickens. Skunks possums aramadillos and dead fish go on the very bottom.

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Postby DATsBBQ » Thu May 22, 2008 8:06 pm

bigwheel wrote:Hawgs always get top billing. Beef next. Then chickens. Skunks possums aramadillos and dead fish go on the very bottom.

bigwheel


Thought I remember you posting that once. Probally the reason why, on a subconscience level, I followed orders. :wink:
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