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Pinging H. Jackson....rib rack extension

Sandbagger
Sandbagger Posts: 977
edited November -0001 in EggHead Forum
ribrackextension.jpg
<p />Hey Harold, I did 7 pound brisket flat and 6 racks of b-backs using the rib rack extension. I cooked the brisket for 6 hours, indirect as usual, then dropped in the loaded rib rack and added the grid with brisket on top.....Worked great. At the 3 hour foiling time, the brisket was 195 and went in the cooler. Next time, I am going try without foiling. [p]I was easy on the smoke for the ribs, as I did not know how that would impact the brisket...future experiment. [p]Tom
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  • Unknown
    Unknown
    Sandbagger,
    Did you do the brisket alone for 6 hours & then put the ribs in, & if so, how much longer did they go for before everything was done? Just curious
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  • Sandbagger
    Sandbagger Posts: 977
    Zippy, I did the brisket alone then added the ribs. I got lucky on the timing. I don't know why but my low and slo's go faster than others. Next time, I'll plan on a total 11 hours for the brisket with it getting done in the middle of the rib cook. I'll do the ribs without foiling. tom
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  • Unknown
    Unknown
    Sandbagger,
    Apparently your low and slows are slower than mine, my briskets (approximately 6lbs) reach 200 in about 7 hours, I cant figure out why, and that is with a dome temp of 250 & grid temp about 220. I have a slightly different method which may account for it, I put the brisket on the grid for about 2 hours under heavy smoke, then transfer it to a foil pan and put it directly on the inverted plate setter, put the grid back on top and add a few racks of ribs in a rack ontop of the grid, let them drip all over the brisket for 3 hours then wrap them in foil for another 2 hours, & like clock-work, everything is done at the 7 hour mark & falling apart, its amazing. By the way, where did you get that rib rack, or did you make it? It looks highly efficient
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  • Sandbagger
    Sandbagger Posts: 977
    Zippy, I made the rack out of 304 stainless. I like the idea of letting the ribs drip on the brisket. If your brisket with pan sits directly on the platesetter, that may be why it gets done faster, radiant heat through the platesetter. Just a thought... [p]I like the rib rack as it will do a bunch of ribs without having to stack them....Tom[p]
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  • Harold E.Johnson
    Harold E.Johnson Posts: 3
    Sandbagger,
    my mouth is watering.That looks great.Am I right in my count on rack of ribs.[5]Great system you have>i cannot wait to try it.Have to go out of town again.Will check out a few Q place down that way.Raleigh, NC.Again your picture is making me hungry.[p]Weirdharold
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