I have a large reverse flow smoker with four racks, two up & two down. I haven't had it a year yet and have only smoked about a dozen briskets usually 2 at a time. Still experimenting.
Last Easter I cooked four 18 lb briskets, one on each rack with my modified Franklin method... One hour per pound, 1/3 of the time on the grate, 1/3 on a piece of cardboard, and the last 1/3 wrapped in butcher paper.
The problem... one the briskets was undercooked compared to the rest. I think it was the one on the lower rack on the far side of the flow. I'm going to do 4 briskets again for the holidays and need to solve that problem.
Should I try rotating the briskets between the racks as I set the cardboard and pull to wrap? Do I need an opening in the tuning plates on the firebox side? Any other ideas? The solution may be sitting in my closet still in the box, an ET735 my daughters got me for Fathers Day.
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Last Easter I cooked four 18 lb briskets, one on each rack with my modified Franklin method... One hour per pound, 1/3 of the time on the grate, 1/3 on a piece of cardboard, and the last 1/3 wrapped in butcher paper.
The problem... one the briskets was undercooked compared to the rest. I think it was the one on the lower rack on the far side of the flow. I'm going to do 4 briskets again for the holidays and need to solve that problem.
Should I try rotating the briskets between the racks as I set the cardboard and pull to wrap? Do I need an opening in the tuning plates on the firebox side? Any other ideas? The solution may be sitting in my closet still in the box, an ET735 my daughters got me for Fathers Day.
Sent from my iPhone using Tapatalk
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