Double decker brisket

markem

I plan on smoking a couple of brisket flats early next week - one for us and one for the BIL's family.  I used 6" bolts to create a second tier on my large (22" weber grid).  My question is this: when I am smoking, should I swap the upper and lower flats at some point?

I believe that I have read here about swapping the flats to get a better bark on the one that starts on the lower, but I can't find the posts.  Also, would it be good to reapply rub to the one that moves to the top?  What about starting the smaller on the lower grid and finishing on the upper with the temp probe in the smaller until done and then move it to the larger?

I'll stop asking new egger questions in a few years, I am certain!

lousubcap

Around half way thru (and there is no real way to know that til you are finished...) I would swap them out. Without knowing size (guessing 6-8#'s if flats) I would swap around 3-4 hours in-start with the large on top as it will likely cook faster. But each hunk will cook at its own pace rtegardless of size. When you can probe both directions in the thickest part of the flat with no resistance you are at the finish-line. don't slice til ready to eat and slice against the grain. FWIW-

markem

Thank you, @lousubcap

lousubcap

Upon further review (since I can't edit posts from my work computer): The phrase "large on top as it will cook faster" has to do with the fact that higher in the dome is hotter on indirect cooks. I would put the probe in the smaller one (don't know sizes) but brisket iis a "finish by feel" much more so than temperture. Start checking for doneness (see above post) around 190*F or so then about every 5*F til you are there. You can FTC (foil, towels and cooler) hold a good 4 hours or so if finished early.