I’m getting ready to cook my first brisket on the DC I am
wondering if anyone has used the upper rack, if there are any benefits or drawbacks to using the upper rack for a brisket?
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
I don't have a DC, but I almost always use the upper rack in my MAK 2 Star - not sure how much clearance the DC has, but the MAK has plenty of room on the upper grate. The advantage is that I can put a foil pan beneath the food on the main grates to catch drippings, thus very easy cleanup of the smoker. If you have a remote temp monitor (I use the Fireboard v2), you can measure the ambient temp on the upper grate and adjust your setpoint accordingly to get the temp you want where the food is.
Different pellet cooker but yes the second rack is great for the reasons @GolfGreezer mentioned plus I feel the heat and smoke has a chance of even out on my Yoder on the second shelf.. I do the probe on that shelf also.
Good luck.
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