gregmay
Well-known member
- Joined
- Oct 2, 2011
- Location
- LOS ANGELES
I have two choice grade packer briskets (11 lbs & 13 lbs) that I will be cooking for two different events on the same weekend.
I was going to smoke them in my extra wide gasser and toward the end separate the points, wrap the flats and place them in a cooler together, leaving the points in the smoker for burnt ends. So far so good, but . . . . I got to thinking!!!
How about if I removed the points, then stacked the flats on top of each other, bottom one flat cap down, top one fat cap up, and the points fat side down on the rack below so that the rendered fat from the flats bastes the points, flipping the two flats about half way through?
Or should I just stay with keeping the packer in tact, one on each shelf. separating the points at the end. I do realize the cook time of the stacked flats will be longer and there will be less bark on them but I have the time to be able to do that and I could always blast the outside with my makeshift salamander to brown up the non-fat side.
Look forward to your comments for/against and any other comments.
Thanks.
I was going to smoke them in my extra wide gasser and toward the end separate the points, wrap the flats and place them in a cooler together, leaving the points in the smoker for burnt ends. So far so good, but . . . . I got to thinking!!!
How about if I removed the points, then stacked the flats on top of each other, bottom one flat cap down, top one fat cap up, and the points fat side down on the rack below so that the rendered fat from the flats bastes the points, flipping the two flats about half way through?
Or should I just stay with keeping the packer in tact, one on each shelf. separating the points at the end. I do realize the cook time of the stacked flats will be longer and there will be less bark on them but I have the time to be able to do that and I could always blast the outside with my makeshift salamander to brown up the non-fat side.
Look forward to your comments for/against and any other comments.
Thanks.