Hey all,
I have never done beef brisket and after reading the jteer's thread I am a bit nervous about a smoke I am doing today.
I already have a couple 8lb Boston butt's on the smoker as we speak and I have 2 - 3.5lb pre-trimmed briskets that I am waiting a few hours to put in the smoker as I am worried they will cook too quickly. This may seem like a stupid question but being as these are fairly thin pieces of meat (compared to the butt's), would it at all make sense to stack them together as if it were one thicker piece of meat and cook for a longer period of time or is it much better to leave them separate and cook them faster?
I have never done beef brisket and after reading the jteer's thread I am a bit nervous about a smoke I am doing today.
I already have a couple 8lb Boston butt's on the smoker as we speak and I have 2 - 3.5lb pre-trimmed briskets that I am waiting a few hours to put in the smoker as I am worried they will cook too quickly. This may seem like a stupid question but being as these are fairly thin pieces of meat (compared to the butt's), would it at all make sense to stack them together as if it were one thicker piece of meat and cook for a longer period of time or is it much better to leave them separate and cook them faster?