The most I have tried with large cuts is a single 14 lb (after trimming) packer and two 7.5 lb pork butts. I could easily fit 3 briskets on separate shelves but 4 would be hard due to the height of the brisket and distance between racks. You could probably fit 6 by putting 2 on each of 3 shelves. Would probably load point to back on one and flat to back on the other. Racks are 15.5 inches wide so I think you could fit two side by side.
If you don't need to end them at the same time, just monitor IT with a probe. If they need to finish close together, then I would move the racks from top to bottom every 3-4 hours. FYI, I usually wrap when a brisket hits 175-180. Using this approach, I am ready to put into the cooler about 7-8 hours after start. I have never had a large cut (beef or pork) run the 12 or more hours folks talk about on this forum. The G2 runs easily at 225 at the first half of the cook. It seems to want to go up to around 250-260 in the second half even with the controller. I am sure I could keep it lower by adding more water to the pan but I usually only do that at the beginning of the cook. Hope this helps.
If you don't need to end them at the same time, just monitor IT with a probe. If they need to finish close together, then I would move the racks from top to bottom every 3-4 hours. FYI, I usually wrap when a brisket hits 175-180. Using this approach, I am ready to put into the cooler about 7-8 hours after start. I have never had a large cut (beef or pork) run the 12 or more hours folks talk about on this forum. The G2 runs easily at 225 at the first half of the cook. It seems to want to go up to around 250-260 in the second half even with the controller. I am sure I could keep it lower by adding more water to the pan but I usually only do that at the beginning of the cook. Hope this helps.
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