flat and a packer question

[JeffreyAM]

Hey everybody.

I'm smoking a 15 lb packer and a 6 lb flat on Saturday for an open house.

Question is which one goes on the top rack?

I figured the flat will be done sooner than the packer, so I was figuring it would be easier to take off the top rack. But then again it would be nice to put the flat on the bottom and let the fat drip on it from the packer on the top rack.

I only have one thermometer on the lid of my smoker and I am not sure the temp. difference between the racks. Does the old adage 'heat rises' apply to the WSM?

What do you think?

Jeff

 

[Paul K]

Jeff,

It really doesn't matter which cut goes where. As far as finishing soonest, they both should be ready about the same time since both pieces will have a flat to be cooked. Having the point connected to the full packer doesn't necessarily slow down the cooking time on that piece of meat. The point, with its higher fat content, will always become tender sooner than the flat. The lower rack will be a little cooler than the top, but a brisket is ready when it's tender regardless of time or temp. Dripping fat from the top rack really won't add anything to a brisket. The flavor is really derived from its internal fat and meat structure.

Paul

 

[Scooter B]

Definately wouldn't be concerned with one "basting" the other. A flat has plenty of fat on it's own.

I would actually believe your flat would be ready sooner only due to the much smaller weight and the fact that more surface will be exposed to the heat (no point to insulate the cold). Depending on if you intend on separating the point at some point then I might give consideration to the packer on top, otherwise I would say flat on top.

As for temp question.... leave the lid on and keep it safe from the wind and the unit will stay pretty consistent. Don't worry about 10 degrees here or there.

 

[Paul K]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> ...your flat would be ready sooner only due to the much smaller weight </div></BLOCKQUOTE>

A valid point. I'm assuming both flats will be about the same size. Total mass does indeed affect the cook time for brisket. But since we have 2 cuts from different animals, there's a lot of variables involved; quality of the meat, marbling, total weight, etc. I think it would be easier to estimate that 2 flats would cook in about the same amount of time with or without a point connected. The point adds some mass, but otherwise doesn't affect much especially when desired cook temp is reached. Tests for tenderness should always be done on the flat which is why I pretty much ignore the point when I smoke a brisket.

Paul

 

[JeffreyAM]

Thanks guys.

This is more a science than cooking!

I will post of my findings.

Jeff