Need advice on two flats

I would put big one on middle shelf fat side down and small one on top with fat side up. I don't think it would hurt to use the bottom and middle, but this is just how I would go about it... not right or wrong.

I would guess around 1 1/4to 1 1/2 hrs per lb on cook time of the small one.

Keep good notes on the cook!

quote:

Originally posted by cal:
I would put big one on middle shelf fat side down and small one on top with fat side up. I don't think it would hurt to use the bottom and middle, but this is just how I would go about it... not right or wrong.

I would guess around 1 1/4to 1 1/2 hrs per lb on cook time of the small one.

Keep good notes on the cook!

Thanks Cal...I'll be using a temp probe but I only have one. Which flat would you suggest I place the temp probe in......small one on top or big one on bottom? I plan on taking them to about 190 or 195 for slicing.

It wouldn't matter, in the morning or around 180ish. Open the door and check each one to see what the temp is and then decide which one you want to probe at that point.

Smokin' has taught me to cook brisket till the probe slides in with the feel of going into butter, which could be 195,200,or even higher. So I don't cook brisket to temp, even for slicing...but hey, that's just me!

I always put the temp probe in the smaller one figuring it'll finish faster. Move probe to larger one after you've removed the smaller one.

Hey thanks for the advice everyone. The two flats came out very good.

I put them on at midnight and by 5am the small brisket was at 188. I left them in for a little bit until it got to around 190 and checked with the probe and the small one needed to come out of the smoker.


I then placed the probe in the larger and it was at 185 so I left it in longer until it reached until 193 then took it out of the smoker.

They were excellent. Thanks for the advice.