Ribs & beef brisket simultaneously?

[crookedchris]

I have a party coming up and I'd like to smoke some pork ribs and beef brisket simultaneously with my smokenator. I'm looking for any advice on meat arrangement or techniques to prevent my pork from dripping on my beef and vise versa.

I was thinking of putting the brisket on a rack on the charcoal grate and the ribs on the normal food grate w/ a foil tent / shield over the beef to prevent the pork drippings from dripping all over the beef but would appreciate any comments on whether or not that's a good or bad idea.

Thanks,
Chris

[ecripps]

The temperature is lower on the coal support grill. I want to say you'll be at 165 or so when the dome temp is at 240. You'll need to smoke the brisket longer than the ribs so you can start the brisket first and move it to the bottom or do them at the same time and after a few hours pull the brisket out, cover it in foil and finish it in the oven.

Ed