Q: 2 packers, how to not ruin bark?

[jjdbike]

Hello KBQ’ers

This Saturday I’m smoking 2 big ole packer briskets. One will need to be on top of the other on different racks.

How do I configure this as to not ruin the bark on the one underneath from drippings from the one above?

Thanks in advance.

Respectfully,
JD

[texastweeter]

You can rotate them, but the back will be fine. I use a cabinet smoker most often, and no issues.

[jjdbike]

Thank you,
I have had issues with the bark due to dripping from above.
Yes I can rotate.
JD

[Jerod Broussard]

I run fat cap up. Never had an issue with drippings on the fat cap. Most fairly large chunks can take it either way. Ribs not so much.

[au4stree]

This. I ran a brisket and pork shoulder late fall last year in my KBQ, no issues with bark. Also, I did rotate them every so often.

[jjdbike]

I run fat cap up. Never had an issue with drippings on the fat cap. Most fairly large chunks can take it either way. Ribs not so much.

Thanks Jerod & friends,

Do you use a KBQ? The heat comes up from below so fat side down makes more sense to me. But then there’s the dripping on the presentation side. Does the fat side become the presentation side?

As I mentioned before, I have had issues with dripping. I made matters worse by adding more rub with made it too salty.

This time I mixing my own salt free rub. I’m injecting to it’s basically getting wet brined internally. I lightly salt the outside the night before.

I’ve been thinking about this a lot. The dripping was most likely exacerbated because by of spritzing. I can control that by pulling out the grate as to not spritz over top of other brisket and spritz more conservatively.

I was considering adding a drip pan under the top brisket. That would significantly hinder airflow which is the beauty of the KBQ.

Thoughts?
Thanks again.
JD

[Spinaker]

The heat does come from below, but it does also come from the rest of the stack as well. Rotating the meat is the best way to go.

[TripleB]

With the fan, it's a convection oven. You're not getting the heat strictly from the bottom.

[Jerod Broussard]

I run pellet and vertical. I still run fat cap up with heat coming from below.

[HawkerXP]

Skip the spritzing is my input.

[Hulagn1971]

Yep.

[Sid P]

I assume you’re cooking them lengthwise. Are they too wide to place sideways?

[realdocBBQ]

I don't think the KBQ is deep enough to put a brisket lengthwise front to back and do 2 side by side.

[Sid P]

realdocBBQ If they fit sideways he could move one towards the back on one level, and another towards the front on another level.

[FireMan]

Go Packers !!!!!

[jjdbike]

I assume you’re cooking them lengthwise. Are they too wide to place sideways?

These are large packers. They each take up a whole rack. I’ll need to do one on a rack above the other in another rack below.
JD

[Spinaker]

I would not even worry about it. I have never had this issue when using my KBQ. I rotate the meat about every 1.5 hours or so. Make sure there is an air gap in between the meat, and then you will be fine.

I can place a pan in-between the meat if you really feel the need, but I think that is overkill and not really needed.

[cooperhud]

When I do large cooks, I place a 1/2"-1" deep restaurant pan between the 2 racks holding the meat (they fit the same slots as the racks). The pan catches the drippings and prevents any damage to the bark. Periodically rotate the briskets top to bottom and end to end. Save the drippings for a great au jus.

[jjdbike]

I would not even worry about it. I have never had this issue when using my KBQ. I rotate the meat about every 1.5 hours or so. Make sure there is an air gap in between the meat, and then you will be fine.

I can place a pan in-between the meat if you really feel the need, but I think that is overkill and not really needed.

Thanks Spinaker!
JD