Pork on top?

[Papa Don]

Thoughts?!

I have two big briskets and two (given to me) boneless pork butts. I’m thinking brisket fat cap down on the bottoms shelf and the two pork butts on top.
Or
Two briskets on the top rack, fat cap up and pork butts on the bottom.

Need input??

 

[Papa Don]

On on a pellet cooker

 

[Papa Don]

Fat cap down on the two briskets, lower shelf. Small thin ends together and pork on top.
Butts are 8 pounds each
Briskets are 17 pounds and 14 pounds, both prime graded.

FYI, for the youngsters out there. I saved the trimmed fat to make tallow - not saying I’ll use it when wrapping. Just keeping an open mind and saying maybe.

 

[oldgfbbq]

Looks like you are all set for a nice cook. Go with your gut, we are not there. On that cooker, I'd probably position meat as you have. With that said, I've never cooked on a cooker like that. But, cooking is cooking. Are those briskets 11lbs+, each?

 

[Fooball]

Are you running the smoker overnight?

Guess with a pellet you don't have to wake up to tend the fire.

 

[Papa Don]

This was taken this morning at 8:00. Meat was started at 10:30. Low and slow at 180 low smoke setting for an hour then at 230 until that pic.

 

[Fooball]

Lookin' good. What time should I come over?