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In Reply to: Briskets on top of each other posted by Bill on May 16, 2012 at 12:57:22:
I have a Brinkmann Cimarron Offset and do it all the time...separate the point and flat start the 2x points side by side 2 hours before the 2x flats, piggyback points on top of flats by stacking using wood inserts you can make and double decker the grill parts...you are good as gold...tried three briskets once this way and the third top one was whole and cooked more hot and fast, 325-350 range which is roast beef chewy style which I was not happy with so I stick with two. Because briskets are fairly thin in nature the temp variance was only 30-40 degrees and the points cook longer than flats anyhow so give it a try.
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