Smoking Point and Flat Separated

dan-qMember

The last time I smoked a full brisket, the flat dried out a bit before the point was done. Besides it is a tight fit in my 009. I thought I would experiment this time and cook them separately with two probes and pull them out individually when they are done. Does anyone have a recommendation on which shelf to put each piece of meat? Does it make a difference? I am not too concerned about what time each piece of meat is ready, just that each piece is cooked the best it can be.

1/19/086:49 PM

Original Post

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