Smoking Multiple Briskets in UDS

Astrobeerman · Post by **Astrobeerman** » January 30th, 2013, 6:38 pm

I've got a monster of a Brisket (15lbs) I'm gonna smoke and came accross a 8lb brisket at store. It was miss weighed and I could not resist buying......

Well I've got 2 racks in my UDS at 7" and 4" from top plus a baffle (pizza plate). What would be the best way to smoke both at same time, if I can?
Is it better if they are on same rack?
Is time same if adding both apprrox times?
Will bigger brisket take away heat from smaller brisket?

Both are packer briskets.
Thanks for the help.

Gizmo · Post by **Gizmo** » January 30th, 2013, 7:02 pm

I betting the large brisket has a larger cross-section so it will cook slower for the same temp. If you've got the time cook both but probe both because they will cook on their own schedules and the smaller one will be done hours before the larger one.

alleyrat58 · Post by **alleyrat58** » January 30th, 2013, 7:38 pm

The small one will cook faster, like twice as fast. I would put the big one on the bottom and the little on top. The big one will shield the little one from the heat and the little one can drip on the big one and make it extra tasty. That said the big one will be in a warmer environment and will need a bit more attention. Let me know how it goes!

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Smokeone · Post by **Smokeone** » January 30th, 2013, 7:41 pm

I have done 2 butts at the same time, (i know that sounds wrong)but not brisket. I wouldn't think they will both fit on the same rack. Put the bigger of the two on the bottom, and have at it.

The Czar · Post by **The Czar** » January 30th, 2013, 8:27 pm

2 butts.....

Post by **Tom_Heath** » January 30th, 2013, 10:24 pm

I agree the bigger butt must stay on the bottom,,,, purely for weight reasons.

Now a much smaller and lighter butt is OK to have on top.

I also agree that you need to prob them both. Butts never react the same.

Let us know how it goes. And good luck.

Astrobeerman · Post by **Astrobeerman** » January 31st, 2013, 12:13 am

Here is an update......I placed the wrapped briskets to see how the briskets would lay on cooking day

Well, the big briskeett could not be on bottom rack (bc top rack would be leaning on it) nor top rack (bc lid would not close)....so in essence they must go next to each other on the lower ack....like in the picture

Is this ok? My guess is when allowed out of the wrapper and naturally stretches out....they might touch....is this ok as well?

Astrobeerman · Post by **Astrobeerman** » January 31st, 2013, 12:15 am

That big brisket dwafs that little guy......lol

alleyrat58 · Post by **alleyrat58** » January 31st, 2013, 6:35 am

When you take then out of the cryovac they will stretch a bit. The only thing if they touch is that you won't get bark built up us much on that area. No big deal there.

Again keep an eye on that little one and you'll be alright.

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Post by **Rodcrafter** » January 31st, 2013, 7:23 am

That is going to be just fine. I like to shave some of the fat cap off, leaving about 1/4 inch thick and always cook fat side up. I cook them at 225 or so until they get to 200 inside temp. Have fun.

SoloQue · Post by **SoloQue** » January 31st, 2013, 8:22 am

Smoker Tom wrote:I agree the bigger butt must stay on the bottom,,,, purely for weight reasons.

Now a much smaller and lighter butt is OK to have on top.

Truly these are words of wisdom to live by regardless of temptation or curiosity

The Czar · Post by **The Czar** » January 31st, 2013, 11:17 am

I don't know...I like the bigger butt on top....if you know what I mean ;)

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Astrobeerman · Post by **Astrobeerman** » January 31st, 2013, 12:55 pm

anyone have any idea approx on how long this will take?
In other words, do I add the pounds and figure a time with that, or do I say the 15lb brisket time will govern (and the smaller one will get done within that time) and approx the time of the 15lber?
Thanks for help.

Smokeone · Post by **Smokeone** » January 31st, 2013, 2:06 pm

I would think the 15 pounder time will be close, with little one being done quicker.

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Smokeone · Post by **Smokeone** » January 31st, 2013, 2:11 pm

Sorry forgot this part: about an hour and 15 or so per pound at 225 to 240 ish.

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The Czar · Post by **The Czar** » January 31st, 2013, 2:14 pm

Smokeone wrote:Sorry forgot this part: about an hour and 15 or so per pound at 225 to 240 ish.

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alleyrat58 · Post by **alleyrat58** » January 31st, 2013, 4:24 pm

The smaller brisket will get done much sooner so keep a close eye on it with your temp. Hour/pound seems about right.

berryman · Post by **berryman** » January 31st, 2013, 6:05 pm

Astrobeerman wrote:Here is an update......I placed the wrapped briskets to see how the briskets would lay on cooking day

Well, the big briskeett could not be on bottom rack (bc top rack would be leaning on it) nor top rack (bc lid would not close)....so in essence they must go next to each other on the lower ack....like in the picture

Is this ok? My guess is when allowed out of the wrapper and naturally stretches out....they might touch....is this ok as well?

Astrobeerman, I'm thinking you like your UDS, I wish I could cook something but we're getting another dam blizzard here.
I'm going to build a R/F smoker in the spring, you up for trying one too?
Good luck on your next cook, your last one looked delicious.

Post by **Tom_Heath** » January 31st, 2013, 6:31 pm

Never had the chance to have two side by side but it looks like it should work pretty all right.

And as others said bout an hour a pound and you will have a good start point.

Watch that little on though.

Astrobeerman · Post by **Astrobeerman** » January 31st, 2013, 9:13 pm

Sounds good Berryman. Let me know, so I can gather material.

Thanks fo all the advice guys. This should be my fist all nighter.....woop woop
Good thing I'm stacked with homebrews.......lol

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Smoking Multiple Briskets in UDS

Smoking Multiple Briskets in UDS

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Re: Smoking Multiple Briskets in UDS

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