First brisket cook, wish me luck...

Beefer · September 2014

Hey guys, Doing my first briskets, they are both five pounds. Are these what you call flats? They are going on the XL in a few minutes. I am planning on doing them side by each with the same setup as the CGS video on brisket (few inches above the felt line, stone and drip pan below). Any objections? Thx

Wolfpack · September 2014

Yes they are flats- be careful on finish time as they won't have as much wiggle room. When it probes easily take them off- temps vary but usually in the 195-205 range. Sure people with a lot more experience than me will be along to chime in. Also make sure to put an air gap between stone and drip pan so drippings don't burn

Beefer · September 2014

Wolfpack said:

Yes they are flats- be careful on finish time as they won't have as much wiggle room. When it probes easily take them off- temps vary but usually in the 195-205 range. Sure people with a lot more experience than me will be along to chime in. Also make sure to put an air gap between stone and drip pan so drippings don't burn

Thanks for the tip wolfpack, going to put some egg feet in there now. Send you guys a pic of setup in a few. I'm trying APL's get a book method.

Beefer · September 2014

Here is the setup

Beefer · September 2014

Sorry, quick trigger finger above

Beefer · September 2014

Just got them on. There was no way both those briskets were going to fit on one grid. Here is the new setup...

lousubcap · September 2014

You may have some point on the top hunk of beef-regardless, go til the thickest part of the flat probes like butter. You could rotate top to bottom at about the 3 hour mark but not necessary. Just monitor each as the chances of them finishing at the same time are quite remote. And slice against the grain but only when ready to eat. Enjoy the adventure!