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Post by huntnetime on Sept 8, 2015 15:33:05 GMT -5
I'm curious what you guys think or if anyone has done this before. I've had EXCELLENT results cooking a single 12lb. packer brisket with the WG/SN on the main cooking grate. I was curious if anyone has cooked a brisket on the main cooking grate and used the hovergrill to add another one above it? If the temp is right in that 225 range at the main cooking grate, is the temp at the hover grill grate too high for a second brisket? I can see stacking ribs on the hovergrill, but wasn't sure about briskets. Thanks for any help.
Sonny |
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Post by ncsmoker on Sept 8, 2015 19:34:05 GMT -5
Sure I do 3-4 briskets a year. Doing 2 at a time should not be a problem, keep them on the small side, at the 12lb. size so they don't over run the hovergrill. I have done a brisket and a pork butt at the same time and it has worked well. With two briskets I would switch the two every 2hrs. and flip there orientation to the coals at that time, so that the cool side is now towards to the coals and the side that was towards the coals is now away from them. It added an extra hour when I did the butt and brisket together, so you might want to smoke at a slightly temp say 235-250 or just plan on the extra time.
Tom
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Post by huntnetime on Sept 8, 2015 19:49:14 GMT -5
Thanks for the advice ncsmoker. Appreciate it. I'll give it a try at some point and report back.
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