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3 Large or 4 Medium Packers?

GoooDawgsGoooDawgs Posts: 943
edited May 15 in EggHead Forum
I'm making brisket for 70 people in a couple weeks, and debating what the set-up should be on my XL.  I have the AR, and I saw a post a few years ago where someone did 4 packers in their XL for their daughter's wedding (very impressive!). 

I'm aiming for about 50 pounds pre-cook weight, that after trimming and smoking will be around 25 pounds (1/3rd pound per person).   Question for you guys is, would you rather do 2 briskets below and 1 on top that are about 16/17 pounds each, or 4 packers about 12/13 pounds? 

I'm leaning towards 3, with potentially a slightly bigger packer on top to make up for the slightly faster cook time. 

Do you guys have any thoughts on this? 
Milton, GA 
XL BGE & FB300

Comments

  • Photo EggPhoto Egg Posts: 9,110
    "I'm leaning towards 3, with potentially a slightly bigger packer on top to make up for the slightly faster cook time. "

    Sounds like a solid plan to me.
    Thank you,
    Darian

    Galveston Texas
  • FoghornFoghorn Posts: 7,142
    The setup you suggest with 3 briskets will work well as long as there is some room for airflow around the 2 briskets on the bottom to allow heat to reach the dome early in the cook.  After they shrink some it won't be a problem.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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