John Neuser
TVWBB Fan
Good afternoon everyone. I'm here again seeking information/comments/suggestions from this fantastic pool of knowledge. My wife and I are hosting a Memorial Day family party. I had planned on smoking a full packer. Now I'm thinking I should probably do two and, therein, lies my concern. I've successfully smoked packers in the past but never two at one time. Also, in the past I've smoked them at 225°, wrapped at around 165° in pink butcher paper. The last one took about 18 hours before putting in the cooler. No water in the pan. I already bought one. It's about 18.5# before trimming. I think it will come in around 15 after trimming. So I have a number of questions about cooking two simultaneously. In no certain order:
1. Do I continue to smoke at 225 or should I go to, maybe, 275 because of the meat load
2. Assuming one brisket on the bottom rack and the other on the top, how often should I rotate them
3. Should I continue to foil the water pan or use some water this time
4. If one brisket takes x hours will two take 2x
BTW, if it matters, I'll be using a temperature controller and an expanded charcoal basket.
Thank you to all.
1. Do I continue to smoke at 225 or should I go to, maybe, 275 because of the meat load
2. Assuming one brisket on the bottom rack and the other on the top, how often should I rotate them
3. Should I continue to foil the water pan or use some water this time
4. If one brisket takes x hours will two take 2x
BTW, if it matters, I'll be using a temperature controller and an expanded charcoal basket.
Thank you to all.