Did two 15# plus packers Wednesday for a feed for my boss' private club. High heat method. Double foiled pan. Used the large ring and filled with RO lump. At about the 4 hour mark the top brisket was ready to wrap. The bottom brisket still needed more time. Wrapped the top and put on the bottom. The now top one was ready for wrapping an hour later. At about the 5 hour mark topped off the fuel. Turned out to be about a 7 hour cook. Switching the briskets around seemed to balance out the time.
Nice to be able to do two packers at once. I think the time was a little longer than expected due to the 30 plus #'s of meat. Happy with the results.
Dan
Nice to be able to do two packers at once. I think the time was a little longer than expected due to the 30 plus #'s of meat. Happy with the results.
Dan