MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old Yesterday, 11:43 AM   #1
Slow-Cal-BBQ
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Join Date: 05-31-19
Location: Jamul, CA
Name/Nickname : Stephen
Default 2 briskets in 26" Weber Kettle W/ SNS and Upper Deck?

Hello, asking all 26" Weber Kettle owners if they have ever cooked two briskets at once using the Slow N' Sear and an upper deck grilling surface. I'm going to do two briskets for fathers day and was curious about how the temp or cooking time would be changed. Also I want to get an idea of how much temp difference will be between the upper deck and the regular grilling grate.

Thanks guys!
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Old Yesterday, 11:47 AM   #2
Jrogers84
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Location: Detroit, MI
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its a real tight fit, ive tried. not a ton of temp difference but you may get more carryover heat from the lid on the top side of the top brisket. Also might have a little issue forming good bark on the bottom due to drippage. I dont suggest it honestly
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Old Yesterday, 12:34 PM   #3
robert-r
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I think a setup like this would work: http://www.bbq-brethren.com/forum/sh...=diffuser+26er.

Did 4 racks of SLRs a few weeks ago using the diffuser, roti ring & rib racks. Can easily do 3 racks flat. Had to use the sweeps several time due to ash buildup. Piece of cake.

Biggest concern would be running out of fuel. The 18" WSM charcoal ring is good for 5 hours at 280*. Maybe a 22" charcoal ring would be a better choice.

Or you might try cooking them on edge?
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Last edited by robert-r; Yesterday at 01:08 PM..
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