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Brisket on Brisket

GandolfGandolf Posts: 878
edited 3:18PM in EggHead Forum
Hey, all. I've got two 6 pound flats to do for a graduation party tomorrow evening. I've got two Eggs so can do them individually. However, wondered about stacking them, one on the grid, another over it on the grid extender. I do briskets a lot, but haven't done two at once before. Any advice? Thanks[p]Dave


  • SSN686SSN686 Posts: 3,002
    Mornning Gandolf:[p]Click on the link below for a post about the two briskets I did for a staff meeting lunch last year. As the post says, these were done on a medium and they turned out just fine. Hope this helps.[p]Have a GREAT day!

    [ul][li]Two brisket cook[/ul]

    Have a GREAT day!


    Brandon, FL


  • fishlessmanfishlessman Posts: 17,665
    <p />Gandolf,
    these were 8 pound flats, came out fine and i hadd 2 butts over them. it did restrict some air flow with all that in there, but it was still managable. make sure to give them some cooler time and save the drippings to pour over them when you serve them, i make up a thin brothy sauce with it

  • bbqwizardbbqwizard Posts: 119
    Damn fine lookin eats you've got there![p]phillip

  • TroubleTrouble Posts: 276
    Very nice, Jay. I have yet to cook a brisket, but find myself inspired.[p]

  • GandolfGandolf Posts: 878
    Thanks everyone for your help! Looks like time for a nice "two up" Thanks again.

  • SuperDaveSuperDave Posts: 319
    Yes Sir... that looks delicious! Them look like Sunday Vittles![p] My brisket never comes out like that... mine is always a lot more barky and the meat is usually sort of greasy tasting.[p]Any clues what I'm doing wrong, or is it the quality of meat I'm buying?

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