Quick MAK / Brisket - Shoulder Question

[flavorguy]

For long cooks (Brisket / Shoulder) is there a preference for placing meat on the lower or upper grate...

If you prefer the upper, what temp degree differential should I expect between the MAK probe and the upper grate temp (I do not have a separate oven thermometer so I'll have to go by forum user's experience)

 

[RickB]

Dont even worry about the difference. I use the upper because I can put a water pan on the bottom.

 

[dnew]

I prefer the top shelf because so the air can circulate around the meat product. If I am only doing one piece of meat I sit it in the middle of the full top shelf so the air can do its thing. I do not use a water or any other liquid pan when doing brisket but I sometimes do when doing a shoulder (apple juice). It is a personal thing.

 

[Pappymn]

I cook most things on the upper rack

 

[NorCal Smoker]

I use the top rack for almost everything.

 

[TentHunter]

Like Rick said, don't worry about temp differential between the upper & lower rack. You'll just drive yourself nuts.

Here's the main difference: on the bottom rack your meat is closer to the drip pan which radiates heat and will cause the bottom of the meat to get done a little quicker. The upper rack gets it away from that radiant heat and makes the cook more indirect. A pan on the bottom shelf also acts as a shield.


When doing two briskets or more than a couple shoulders I use both racks and swap them about 1/3 - 1/2 of the way through the cook for more even cooking. To keep moisture up, I put can or two of water off to the side on the bottom rack.