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Pork Shoulder and Brisket Flat Together


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This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat.  I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it.  But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?).  

 

Has anyone ever done this?  My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no?  Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out?

 

Thanks!

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53 minutes ago, HokieOC said:

This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat.  I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it.  But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?).  

 

Has anyone ever done this?  My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no?  Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out?

 

Thanks!

 

The only time I've cooked a flat was when a neighbor said he wanted me to cook a brisket for him and he brought over a flat. (We don't call flats briskets where I come from). Anyway, it still took a lot longer than I assumed to cook. And, panicking because it was on the grill so long, I broke every rule I know (namely, it's done when it's done) and still pulled it too early– that is, before it got tender. 

 

Anyway, my preference is to cook the brisket above my butts, no reason really. Probably a mental hangup holdover from when I abstained from pork. Also, in my cooks, the pork butts have always rendered infinitely less fat than briskets. Remember, I'm talking packers. But the porks butts have not really even required a drip pan that I can remember. The briskets on the other hand render perhaps two or more cups of fat depending on the size. I had nightmare experiences early on not using a drip pan with them. 

 

That said, I don't know that pork fat as a whole ever ruined the taste of anything it has been used in. :-D

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33 minutes ago, CentralTexBBQ said:

 

The only time I've cooked a flat was when a neighbor said he wanted me to cook a brisket for him and he brought over a flat. (We don't call flats briskets where I come from). Anyway, it still took a lot longer than I assumed to cook. And, panicking because it was on the grill so long, I broke every rule I know (namely, it's done when it's done) and still pulled it too early– that is, before it got tender. 

 

Anyway, my preference is to cook the brisket above my butts, no reason really. Probably a mental hangup holdover from when I abstained from pork. Also, in my cooks, the pork butts have always rendered infinitely less fat than briskets. Remember, I'm talking packers. But the porks butts have not really even required a drip pan that I can remember. The briskets on the other hand render perhaps two or more cups of fat depending on the size. I had nightmare experiences early on not using a drip pan with them. 

 

That said, I don't know that pork fat as a whole ever ruined the taste of anything it has been used in. :-D

Thanks for the advice, and noted on briskets vs flats....far be it from me to not take the word of a Texan on that subject.

 

I was initially thinking flat on the extender rack but wasn't sure if the butt would fit under with enough room for air to circulate.  I guess I'll see if there is room and can always change it up if need be.

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I agree with @CentralTexBBQ. I've done this with a full brisket (15ish lbs) over two butts (8-10 lbs) on the Big Joe and it worked out well.  The presentation and bark of the brisket was more important to me, so I didn't want the pork drippings screwing it up, and the extender reads warmer so it was more fitting for the brisket.  When I did this it was for a NASCAR race and we had brisket for a late lunch and pork for a late dinner (They also had a bark since they were on there a few more hours).  If you have to have them both done at the same time, I'd still put the brisket on the extender later in the pork cook.  That's not a rule, just the way that has worked for me.

 

Yes, the flat will take less time.  I cooked one for the first time a few weeks ago right next to a full brisket and it was done hours before.

 

Good luck and have fun!

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