Emergency--look at this picture

[Guest]

My wife ordered a brisket from my local butcher here in New England and this is what I got:

It was already separated when I opened it. I'm not sure, but it looks like I got 2 flats instead of a flat and point. Please tell me if this looks like the same to you.

Here's my dilemma: I have to cook on a gas grill (WSM stolen! I know I know), and I can go indirect with a smoker box but I only have enough real estate on the grill for one flat, not two.

UNLESS, I tried to rig another rack on top (a la a bunk bed style) and then do them both. Anyone think this is possible?

And if it could be done, would they still cook as well?

PLEASE answer quick. My party starts in 17 hours!!!!

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris L:
My wife ordered a brisket from my local butcher here in New England and this is what I got:

It was already separated when I opened it. I'm not sure, but it looks like I got 2 flats instead of a flat and point. Please tell me if this looks like the same to you.

Here's my dilemma: I have to cook on a gas grill (WSM stolen! I know I know), and I can go indirect with a smoker box but I only have enough real estate on the grill for one flat, not two.

UNLESS, I tried to rig another rack on top (a la a bunk bed style) and then do them both. Anyone think this is possible?

And if it could be done, would they still cook as well?

PLEASE answer quick. My party starts in 17 hours!!!! </div></BLOCKQUOTE>

If it were me and I could rig up an upper grate I'd go for it. I would use some soup cans and cooling rack.

If you can't make that stable you could do one or both chunks in the oven. Not the same as smoked to be sure but the meat will still get tender and be good.

Not sure what else to tell ya but good luck!

 

[Clark Deutscher]

I think it's definately possible and would probably work (without seeing your set up). Having said that I would only do it if i needed all of the meat, if not I would just cook one. Now if you do need it all remember one or both can easily be finished in the oven if push comes to shove and the party is almost there. I think that would be your best bet, especially since you could get a pretty good smoke flavor starting them off on the grill.

Clark

 

[Clark Deutscher]

Sorry about that Shaun looks like we responded at the same time!

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
Sorry about that Shaun looks like we responded at the same time! </div></BLOCKQUOTE><shrug> that keeps happening to me today lol it's all good

 

[Guest]

Ok, here is what I have set up. I took an older grill top and put it on the warming rack on top. I have enough clearance to fit both flats in, and with about 1/2 - 1 1/2 inch of gap inbetween the two.

Any ideas on cooking temps and times. I'm thinking about 3 hrs on 275, and 3 hrs in foil in oven?

Thanks for any assistance!

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris L:
Ok, here is what I have set up. I took an older grill top and put it on the warming rack on top. I have enough clearance to fit both flats in, and with about 1/2 - 1 1/2 inch of gap inbetween the two.

Any ideas on cooking temps and times. I'm thinking about 3 hrs on 275, and 3 hrs in foil in oven?

Thanks for any assistance! </div></BLOCKQUOTE>You said indirect, I'm guessing you're only going to run one burner opposite the briskets.

First thing I'd take a disposable foil pan and put it on rock grate beneath the brisket.

Second I'd think the heat is going to be pretty uneven so I'd flip/rotate the briskets at most hourly.

Third after 4 - 5 hours of this I think I'd be inclined to oven them for finish.

You are having guests so you would probably rather finish sooner than later ... I think I would put them on 12 hours before dinner. If they are done sooner they wil hold nicely in a blanketed cooler for at least 4 hours.

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris L:
Ok, here is what I have set up. I took an older grill top and put it on the warming rack on top. I have enough clearance to fit both flats in, and with about 1/2 - 1 1/2 inch of gap inbetween the two.

Any ideas on cooking temps and times. I'm thinking about 3 hrs on 275, and 3 hrs in foil in oven?

Thanks for any assistance! </div></BLOCKQUOTE>You said indirect, I'm guessing you're only going to run one burner opposite the briskets.

First thing I'd take a disposable foil pan and put it on rock grate beneath the brisket.

Second I'd think the heat is going to be pretty uneven so I'd flip/rotate the briskets at most hourly.

Third after 4 - 5 hours of this I think I'd be inclined to oven them for finish.

You are having guests so you would probably rather finish sooner than later ... I think I would put them on 12 hours before dinner. If they are done sooner they wil hold nicely in a blanketed cooler for at least 4 hours. </div></BLOCKQUOTE> The main reason I suggested the disposable foil pan is to protect your equipment deck and brisket from massive amounts of drippings that won't burn off (grease fire or stains on deck), secondly, if the collected drippings look ok put them together with drippings from foiled briskets and make some brisket gravy!