Probably a dumb question but i'll ask anyway. Just put two packers side by side on my smokette 009(each weighs about 9.5 lbs) at highest rack that they would clear the top at 1:45pm. set dial to roughly 235 as i think mine runs cooler. temp @ 3:30 pm is 200* at level of meat, meat is 71*. this is the highest the smoker has ever been like it thinks 200* is the highest it should be. i acutally saw the temp smoker temp drop a few degrees 10-15 minutes ago. i've never cooked two briskets at once let alone on same rack but have cooked a brisket and pork butt on different racks. temp seemed to get to peak temp much faster with meat on two different levels(30 minutes). i thought it would be best to put both briskets on same rack for even cooking and roughly same temp. is variation in temp because of the two cold briskets radiating cool temp keeping my smoker probe cooler then what the smoker/thermostat are really setting things at. because it was such a tight fit, the probe is pretty close to the meat. my smokette has never had a problem in the past(only had 3-4 weeks). the meat has gone from 43 to 71 in that 1 hr 45 min span. is it not a good idea to put two large cuts of meat next to each other on one rack? should i drop a brisket down a level or just leave em alone? i'm guessing as the meat warms, the smoker will show a warmer temp as well. i'm sure thermodynamics explains all of this just wanted have some reassurance/explanation from the experts. as of yet, i've not read anything about this occuring to others on the forum. everyone seems to state there smoker temps vary below and above the dial temp in consistent swings-- some higher, some lower than the dial
Original Post