Questions re cooking two briskets

avibug · May 2015

I'm hoping to cook two full briskets this weekend. Plan to have part of one this weekend, and turn about 1.5 briskets into chili for an upcoming camping trip. I've never done two briskets at the same time, so I'm looking for any pointers or suggestions, particularly on setup and timing.

I am cooking on an XL. I've had decent success with past briskets, but have done them all in a disposable aluminum pan with liquid (a la the Travis method). I know I can't fit two full briskets in pans on my XL. For setup purposes, I have an adjustable rig (with one round and one oval grate) but I don't think either of those grates are large enough for two briskets. For the heat barrier, I can either use a Woo2 with stone, or a BGE platesetter (which has one broken leg from the winter, but I can probably get into place).
So, questions:
1. Would you put both briskets on the original BGE grate at the felt line (and would two full packers fit?) or would you put each brisket on its own grate on different levels of the AR?
2. If the briskets are on different levels, do I need to rotate them or does that not matter since it is all indirect -- just cook each until it is done?
3. Do I need water in a drip pan to add moisture? I've never used one for brisket before because I had the meat in a pan with liquid.
4. Thoughts on timing? Will two briskets take longer than one? I'll cook to temp, but want to have a rough idea of timing.

Thanks all.

SGH · May 2015

I will offer what I can. First, using one cooking grid is ideal when it's large enough to accommodate the meat without overcrowding. It cuts down on handling and maneuvering and gives easy access for probing and spritizing. Also removal is simplified when using one grid. However given the size of most packers, overcrowding and overhang will probably be a issue even on the XL. With that said, I do not own a XL so it's up to you to determine if the two cuts you have will actually fit on the same grid without causing the fore mentioned problems. I would suggest two grids and placing the smaller of the two on the top grid so you are not trying to shuffle the meat around. When the small one is done simply remove it and wait on the larger one to finish. Water in the water pan is a personal choice. Is does very little in the egg as far as end quality. It does serve as a perfect heat sink if temp control is a issue but other than this it brings very little to the table in a kamado style smoker. We could debate its merits in a large offset from now own but thats a argument for another day. As far as timing, what temp are you going to run and how much does each cut weigh? I can point you a lot closer if I know your planned cooking temp and the weight of the meat in question.

avibug · May 2015

Thanks @SGH. I usually try to keep the Egg around 225-250. I don't have the cuts yet, won't get them until Friday and can post specifics the, but my butcher usually has them in the 11-12 pound range.

SMITTYtheSMOKER · May 2015

The whole "Travis Method' of brisket cooking has always puzzled me. Texas is known for its Brisket, hard to find any of the famous Texas brisket cooks using this method. JMHO

Eggcelsior · May 2015

SMITTYtheSMOKER said:

The whole "Travis Method' of brisket cooking has always puzzled me. Texas is known for its Brisket, hard to find any of the famous Texas brisket cooks using this method. JMHO

Travis is pretty famous around here

Questions re cooking two briskets

Comments

Categories