How do I fit more than one brisket on my grill at one time?

Unknown

All,[p]I just cooked an absolutely beautiful and delicious 6 pound packer cut brisket on my Egg yesterday. Unfortunately, everyone was getting hungry so I had to take it off a little bit early after only 15 1/2 hours @ ~250 degree dome heat. Ideally, I would have kept it on another 40 minutes or so as the meat was only up to 192 degrees internal temperature when I had to pull it off.[p]Anyway, as much as I enjoyed the meat, it was a lot of time for one 6 pound piece of meat. As a side bar, the meat was cooked on a normal turkey size v-rack with an indirect heat shield in place. [p]Does anyone have any ideas on how I could readily fit or organize 2 briskets of this size (or larger) to cook on my Egg (at once)without compromising the delicious taste?[p]I know that BGE offers a stacked second grill tier to fit more things on the grill but I do not belief that there is enough space to accomodate two v-racks with meat on them (stacked on top of each other).[p]Any thoughts to resolve this quesiton would be greatly appreciated. Many thanks in advance,[p]Cliff

thirdeye

Cliff Favrot,[p]I use a platesetter (legs up) with a drip pan on it, one whole brisket on the first grate and a second brisket on the grate extender. I have best luck with ones in the 10 to 12 pound range. [p]In a similar set-up I will but a brisket on the bottom, and two 7 or 8 pound butts on the top rack.[p]~thirdeye~

Adrian B.

Cliff Favrot, Ditto to what thirdeye said.

JDOTR

<p />These are probably about 10lbs after trimming...
Cheers!
Chet[p]
[ul][li]http://co-bros.com/images/zoom/AUJBLK/viewsize/Image005.jpg[/ul]

Unknown

thirdeye,[p]I guess I cannot visualize what you are saying. My v-rack with a brisket on it takes up a good bit of vertical space. [p]When you factor in that I am already higher because of my indirect heating plate raising me another 3 or so inches, how is their space in the Egg for all of this?[p]Are you placing the brisket directly on the grill and not using a v-rack? If so, that would certainly allow for sufficient space. Your clarification would be greatly appreciated.[p]Thanks,[p]CF

Unknown

JDOTR,[p]The picture is of help. Just to confirm, from your picutre, it looks like a v-rack is out of the question - what do you about the drippings though ? Cannot imagine you want to have flare ups when the grease comes off the meat.[p]I am just getting into my Eggdom so any additional thoughts would be greatly appreciated. Thanks,[p]CF

JDOTR

Cliff Favrot,
Below the grid is a plate sitter for indirect setup. I don't use one but you can certianly place a drip pan on the plate sitter below the main grid to catch the drippings.
Good Luck!
Chet

Wise One

Cliff Favrot, yes he is saying put it on the rack (which will sit about even with lip of the egg) and then put a grill extender above it with another brisket. However, I have had good success by just stacking briskets. I can stuff three on the grill (above the Plate setter - I just cover the plate setter with foil - no pan) ans put anopther two on top. If they're big, you may only get two on the bottom and two above. They cook fine and taste delicious. I did measure the temp in each one separately because I find some are done sooner than others.