HELP - 2 briskets, 1 smoker
...far better than 2 girls, 1 cup!
I posted this in the general "techniques" section dealing with smoking 2 hunks of meat at once, but given that I'm set to pick up the meat tomorrow morning, that I'd repost it here, in case someone missed the initial question.
Quick version: want to know if it's possible to smoke 2 briskets at the same time on a large BGE, if you can get the one brisket far enough above the other to permit decent air flow. Thanks in advance!
Hi, all.
Having a crowd over this weekend and Texas brisket is on the agenda. I need a massive, 15-16 pounder to feed this crowd. Unfortunately, I'm told by my butcher that this year, the beef market has been terrible, with the result that cows are being slaughtered younger with consequently, smaller briskets. No way, no how am I going to get my hands on a slab of meat like I want.
I'm working on a large BGE and I have a "second grill" insert that, on its own, makes a shelf about 3-4" above the other grill. My butcher has floated the idea of doing two 8 pounders, one over the other.
My working assumption is that as it stands, there won't be enough airflow between the two levels to make it a viable proposition. Question: if I raise the second grill up with a good solid brick or two, giving it a good 6-8" above the primary grill, would this allow for enough airflow to make doing the two briskets doable?
In a bit of a planning bind, guys- thanks in advance.
I posted this in the general "techniques" section dealing with smoking 2 hunks of meat at once, but given that I'm set to pick up the meat tomorrow morning, that I'd repost it here, in case someone missed the initial question.
Quick version: want to know if it's possible to smoke 2 briskets at the same time on a large BGE, if you can get the one brisket far enough above the other to permit decent air flow. Thanks in advance!
Hi, all.
Having a crowd over this weekend and Texas brisket is on the agenda. I need a massive, 15-16 pounder to feed this crowd. Unfortunately, I'm told by my butcher that this year, the beef market has been terrible, with the result that cows are being slaughtered younger with consequently, smaller briskets. No way, no how am I going to get my hands on a slab of meat like I want.
I'm working on a large BGE and I have a "second grill" insert that, on its own, makes a shelf about 3-4" above the other grill. My butcher has floated the idea of doing two 8 pounders, one over the other.
My working assumption is that as it stands, there won't be enough airflow between the two levels to make it a viable proposition. Question: if I raise the second grill up with a good solid brick or two, giving it a good 6-8" above the primary grill, would this allow for enough airflow to make doing the two briskets doable?
In a bit of a planning bind, guys- thanks in advance.
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