Well my first brisket was a success. So at my Army reserve unit they were asking for help with Family day. So I opened my big yap and volunteered to cook 2 briskets. Of course I started thinking after I started talking (typical in my case). Has anyone cooked 2 briskets at the same time on a WSM? Any advice would be greatly appreciated. Was it longer, no different? I am assuming I cook one on the top grate and one on the bottom. I am talking full packers.
Here is my plan: Trim them myself, Inject, salt-pepper(garlic and onion powder maybe). Put one on top and one just above the water pan. Rotate them after 3 hours. After about 6ish hours or around 160 degrees IT crutch in foil. Rotate again after a couple of hours. Wait until 202ish IT or probes like butter. Hopefully get a few hours in a warm cooler. Slice and pray.
Any advice, critique or suggestions would be appreciated.
Here is my plan: Trim them myself, Inject, salt-pepper(garlic and onion powder maybe). Put one on top and one just above the water pan. Rotate them after 3 hours. After about 6ish hours or around 160 degrees IT crutch in foil. Rotate again after a couple of hours. Wait until 202ish IT or probes like butter. Hopefully get a few hours in a warm cooler. Slice and pray.
Any advice, critique or suggestions would be appreciated.
Comment