Anyone ever try doing a brisket and pork butt together on a Mini WSM? I think I'm gonna give it a go on mine. Any pointers??
I've never done it, and don't recall seeing any posts of such a cook. Me personally, I prefer different smoke woods for different meats, so I just use multiple kettles/smokers. Also need to take into account the different lengths of time required to properly cook each cut.
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I've done Butt/Ribs before and Butt/Chuck. I'm sure you realize the difference in smoking time, the Butt will come out first. I would also try to avoid one dripping on the other, so not sure if that cooker will accommodate a setup like that.
I agree with the previous post regarding wood, but have also learned that pecan is a good general use smoke wood. Similar to oak but with a lighter flavor. When I mix meats I try to find pecan.
I let the beef drip on the pork, no shame in my game. But I use an 18, never used a mini.