I've been searching the forums, and I'm sure it's been addressed, but I can't find the answer I am looking for. I'm looking to smoke two briskets (each is about a 5# flat) on my WSM 18.5, and I've seen tips about placing one on each of the racks, but what I don't know is, do I place anything in between them? To prevent the one from 'basting' the other. While it does seem like that could be fine, I expect it would cause the rub to wash off the lower one.
I've read a few posts about placing the briskets into a foil pan, and possibly using balled up pieces of foil to keep the brisket from sitting flush on the bottom of the pan, which is something I am considering. I've also read about the method of placing the briskets in a roaster (adding some liquid - beer/wine/etc to the roasting pan), using a grate to raise the brisket. Which brings about another question: for this method, do you utilize the roasting pan lid? Or go lidless inside the WSM? None the less, I do not have roasters to attempt this, I only have foil pans.
The final thing I'm grappling with is, going for a slow 225, overnight or going for 275, shorter time. I've only done slow smokes at 225, but I'm struggling with overnight smoke vs early start. In my mind, doing the overnight allows for extra time - as I have a deadline of 6pm serving (4pm traveling to dinner). I'm planning for about a 4ish our rest, and figure if I finish early, it can just rest longer. At the same time, it sounds like many here prefer the 275 smoke temp, and an early start would be preferred (vs restless sleep).
This will also be the first time I wrap. Usually I just go 'nakid' and wait out the stall. I figure this will also shorten my cook time.
Thanks!
I've read a few posts about placing the briskets into a foil pan, and possibly using balled up pieces of foil to keep the brisket from sitting flush on the bottom of the pan, which is something I am considering. I've also read about the method of placing the briskets in a roaster (adding some liquid - beer/wine/etc to the roasting pan), using a grate to raise the brisket. Which brings about another question: for this method, do you utilize the roasting pan lid? Or go lidless inside the WSM? None the less, I do not have roasters to attempt this, I only have foil pans.
The final thing I'm grappling with is, going for a slow 225, overnight or going for 275, shorter time. I've only done slow smokes at 225, but I'm struggling with overnight smoke vs early start. In my mind, doing the overnight allows for extra time - as I have a deadline of 6pm serving (4pm traveling to dinner). I'm planning for about a 4ish our rest, and figure if I finish early, it can just rest longer. At the same time, it sounds like many here prefer the 275 smoke temp, and an early start would be preferred (vs restless sleep).
This will also be the first time I wrap. Usually I just go 'nakid' and wait out the stall. I figure this will also shorten my cook time.
Thanks!