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View Full Version : Stacking Brisket flats?

Woodman
06-23-2006, 09:40 PM
Anybody ever try double stacking brisket flats? I am trying to cram more meat in the pit and it seems that if I stack fat to fat layer on the inside , that they would cook in the same amount of time as a packer aye? I'm trying it tonight. I'm cooking 8 boneless butts ( I screwed up when ordering them and hadda tie them!) for a grad party tomorrow. I'll keep ya'll posted. Woodberger
Zilla
06-23-2006, 10:18 PM
Wow! How many folks are coming to the party that it's maxing out the Hottie?
Woodman
06-24-2006, 12:26 AM
It isn't maxed out tonight, but I have a cook for 300 in two weeks and it gets dicey!
Woodman
06-24-2006, 08:12 AM
It is working fine. !2 hours and the center of the two are at 165-170. I'm a genious!
corndog
06-24-2006, 08:18 AM
Why would you doubt yourself, Woodsmart??
Bayou Black Iron
06-24-2006, 09:42 AM
Cool, Woodman 8) Let us know how it ends up. Stacking briskets should would give, those of us with smaller pits, a lot more cooking capacity.
Thom Emery
06-24-2006, 10:06 AM
Time for a bigger pit WoodKlose
Woodman
06-24-2006, 11:16 AM
Thom, I was looking at a pit your size, like a Predator, originally, but I couldn't swing the extra $2000. Kicking myself now!
Thom Emery
06-24-2006, 11:20 AM
I Bet well ya keep watching we see those good deals couple times a year
Woodman
06-25-2006, 06:49 AM
Well, this experiment went quite well. They cooked fine. I had a couple of 6-7 lb flats and they actually were overcooked. I put them "fat to fat" and kept them that way for the duration. I cooked them in the upright. This means, I can cook 13-15 lb "flats" in the same space I was cooking 13-15 lb packers. The goal is to get a better meat yield and save time on having to screw around with trimming and separating packers when catering 140 lbs of beef ALONE.
KazQ
06-25-2006, 10:39 AM
Woodman,you cook more meat in one go than i cook all year. :lol:
gsmith
06-26-2006, 04:06 PM
I prefer flats, almost little to no waste.

How long do you approximate a 13-15 lb flat to reach 190ish?
Dakaty
06-26-2006, 06:26 PM
A while back, I read somewhere about "brisket racks" that held the meat perpendicular to the grill and therfore, increased cooking capacity.

Anybody have any links to or info on these?
Mic
06-26-2006, 06:59 PM
Cool, Woodsmart! :o So if ya put em fat ta fat how did the bottom flat fare bein it was fat cap up? :? Been several serious debates on this forum about which is best...up or down! :o :? :wink:

Mic
Woodman
06-26-2006, 07:35 PM
A while back, I read somewhere about "brisket racks" that held the meat perpendicular to the grill and therfore, increased cooking capacity.

Anybody have any links to or info on these?

now that would be great!
SCOTT
06-26-2006, 07:53 PM
I prefer flats, almost little to no waste.

How long do you approximate a 13-15 lb flat to reach 190ish?

What is a 13-15 lb flat???
Mic
06-26-2006, 07:55 PM
:? :? :? Say what? :shock:

Mic
Thom Emery
06-26-2006, 08:41 PM
What is a 13-15 lb flat???

Thats a big *** cow man
gsmith
06-27-2006, 09:15 AM
Well, this experiment went quite well. They cooked fine. I had a couple of 6-7 lb flats and they actually were overcooked. I put them "fat to fat" and kept them that way for the duration. I cooked them in the upright. This means, I can cook 13-15 lb "flats" in the same space I was cooking 13-15 lb packers. The goal is to get a better meat yield and save time on having to screw around with trimming and separating packers when catering 140 lbs of beef ALONE.

:roll: ask Woody
Woodman
06-27-2006, 06:25 PM
That would be two 6-7 lb flats "stacked" together. That is why I put it in quotes Scott Mr Smarty Pants!