Need help with cook for 2 briskets in XL

Cheesehead-

If you dont have the adj rig setup you can make a two tier setup  from a weber grate and bolts with washers.  I had not tried but it doesnt look like itll be hard.    As to time, as long as both slabs have space between them for air to circulate, your cook time is a time unit per lb of just one of them.   I make briskets at 210F to 220F for 1.5 hr per lb and up heat to 275 for last couple of hrs.    

What part of wiscy are you from?

.

Not even a challenge with the XL and the Adjustable Rig. If your in a pinch just make a 2nd raised cooking grate using a Weber 22" grate.
Below is brisket with 2 nine pound butts on top on a Large BGE.
I wanted to use my XL for wings and stuff so just put the big stuff on the Large. You will be fine on the XL.


 

If you have a rib rack, just lay it under the brisket to shorten it's length...I use a XL and never have had a problem putting two 15 LB briskets on, but I use something to raise the center of the briskets up, in order to shorten the length.

If briskets are not packed in tight together....same cooking time for 2 as with 1.

Do you need the 2nd tier for the briskets ????   You should not, in my experience.

SmokeyPitt said:

I have seen people use a V-rack to cook 2 briskets.   Basically one brisket on the grid, the inverted V-rack sits on the bottom brisket, drape the top brisket over the v-rack perpendicular to the bottom.   Might be a backup plan if you don't get the rig in time.  

You could lean them both against a v rack on their sides like a teepee. I bet they shrink enough to finish flat anyway. I've seen 2 side by side on an XL but not 18 lbers.

westernbbq said:

Cheesehead-

If you dont have the adj rig setup you can make a two tier setup  from a weber grate and bolts with washers.  I had not tried but it doesnt look like itll be hard.    As to time, as long as both slabs have space between them for air to circulate, your cook time is a time unit per lb of just one of them.   I make briskets at 210F to 220F for 1.5 hr per lb and up heat to 275 for last couple of hrs.    

What part of wiscy are you from?

This is my set up above on my XL.  I have 3.5" SS carriage bolts with nuts and washers. on a 18" Weber grate.

 That is a 18 lb brisket on the bottom and 2-9 lb pork butt's on top.  Beer cans or bricks covered in foil should work as well.  Most HD or Lowe's sell extra Weber grill grates.

@CheeseheadinAZ,  the brisket thread keeps timing out on my handheld.  My kids need to clear out and reset it amd then i can load all the picts on mem day brisket cook thread

Looks good there and multi level cooks will elevate to a whole new level with AR.

Im 1 mile south of camelback rd around 44th street

When packers were here for cards game a few mos ago i smoked briaket and shoulder and all of it was spectacular...

KRINGLES!  Rasberry are the BEST!

I can vouch for the temp difference Smitty noted. Just finished 6 pork butts and the 3 on the bottom had to cook ab out 20 minutes longer to finish.

@CheeseheadinAZ.....you wont believe it....

Its already gone Brotha!    I still cat get iver how we were talking about kringles two days ago and momma hauls one home last nite. The last one which happened to be raspberry.   The best!     But Trader Joes is getting more fyi.    

Now, if i could find a decent cream puff somewhere, we would really be in business!


Whenever i fly to WI my left ventricle slams shut on final approach to mitchell field.   beer, brats, custard, kringle, cream puff, fish fry and butterburgers

Yikes!

Milwaukee.  South side.