Smoking 2 meats in WSM Bullet

[AvengeKingTut]

I would like to attempt for the first time to smoke two different meats (pork shoulder and brisket) in my Weber Bullet at the same time and am looking for tips from folks that have done this before.

The primary issue I see is that I usually use mesquite for brisket and hickory for pork. My inclination is to use primarily hickory, with maybe a couple mesquite chunks, because I am concerned using all mesquite will be too overpowering for the pork.

Other issues I see are:
- Temp/fuel/time (do I need to make significant adjustments to fuel needed and/or cooking time?)
- Vertical arrangement (which type of meat will do better closer to the heat source? or does it matter?)

Any tips or recommendations? What else am I missing? Is it possible to use more question marks in one post than I have done here?

 

[hornbri]

I have done this quite a few times. When I do both Pork and a Brisket I use mainly Hickory with 1 or 2 chunks of Mesquite (Little smaller then fist size). You do not want to over power the pork.

If they are both close to the same size you want the pork on the bottom grate. It is going to take a little longer to cook and is more forgiving. If they are not the same size put the meat you are taking off first on the top. You do not want to take alot of time with grate off taking out one meat if you can help it.

Temp you can do pretty close to the same - 225 - 260 is the range I like to stay in

 

[LosIllini]

I do this all the time- even w/ 2 butts/shoulders and one brisket. I usually put the pork on top-- guess there's a couple of schools of thought- but the pork will baste the brisket on bottom.

I usually use a few chunks of pecan wood or hickory-- not excessive amounts. Minion method on the charcoal- with a full ring, half a chimney on top to start. I have a larger water pan, so I don't have to worry about refilling on an overnight cook. Total cooking time will run 12-13 hours or so for a 10lb brisket and 8-9lb butt- running at ~250F'ish at the top of the dome.

Just installed a new thermometer on the top lid- which works great. D/k why weber doesn't do this out of the box.

 

[alden]

I've done this before, and it should be no problem.

You're probably thinking too hard about the wood you're using. Just choose a mix or something medium like pecan.

I did it as losIllini recommended with the pork on top. The pork has a ton of fat, so if anything, it could baste the beef. I doubt this makes too much difference, since you should be cooking your brisket fat-side-up anyway.

If I did it again, I would actually do it the other way around, so that I could have easy access to the brisket. Sometimes I'll wrap the brisket in foil for a while towards the end to soften it up. Also, brisket is a little picker about cooking time, so it's good to have that on top to check the meat temp. Pork shoulder is hard to screw up.

 

[Luke Duke]

The Link

 

[AvengeKingTut]

Thanks for the responses--very helpful. A couple of follow-up questions:

(1) Based on your responses, it doesn't sound like y'all bother with mopping the meats periodically. Is that correct?

(2) LosIllini, where did you get your larger water pan? Is that a readily-available accessory?

Thanks again.

 

[LosIllini]

Once i put brisket or pork butt on- I don't mess with it until it's done. Guess you could mop- but I never do.

As for the pan, I picked mine up at Basspro for $5- it was a Brinkmann replacement pan. This one- Link .

 

[alden]

Mopping is overrated. If you're in a competition looking for any edge you can get, then maybe try it. For something that cooks 16 hours and emerges with a barky crust, I doubt a mop will make much difference. You could at least make an argument for mopping chicken or ribs if you're going for a particular style.

That said, if you experience different results, let me know

 

[LosIllini]

I'll add too that if you're out shopping for 'accessories' (and you don't have one already)- pickup a cheap, metal thermometer at Academy. They're like $4 for the real cheap ones back by the bbq stuff and have a metal clip that will fit in the top air vent.

(Unless, of course, you want to go for the $10- screw-in temperature gage- and drill a hole in the top of the dome for a more permanent installation).

 

[rage-a-holic]

I modified mine with 3 grate levels. When I do different kinds of meats, I put them in order of shortest smoke time, top to bottom.