Execution...

[Pistol Pete]

Time marches on.  Ever since my kids gave me a 6 rack digital I have been preparing.  They also gave me a 48 pack of Hickory, but I needed more.  I got Alder, Apple, Cherry, and Pecan, $15 bucks a 48pack at Cabelas.  Then I read about Bubba Pucks...$15.49 for 3 and free shipping onEbay.  Of course I can't let my racks get dirty and sticky.  24" Q-Matz $5 a foot at A-Maz-N.  The day nears when I will actually smoke...Food Lion has Baby Backs for 2.99 a pound and I am going to Sam's for a brisket.  Why Ribs and a Brisket?  Because Mrs Lucky wants ribs and my daughter wants brisket.  (If you are a guy and have a wife and daughter, I need not explain.  If you don't, consider yourself both lucky and unlucky and I will let you figure out which is which).

Originally I thought I would have to smoke the brisket on the top rack.  Buy a 2nd V drip pan and place that on the rack below the brisket and let it channel the drippings into the center and then arrange the racks of ribs below so they would not get hit by the brisket drippings as they fell to the water pan. Then my son, the holder of a very expensive college education, suggested that all that was unnecessary because by the time I put the ribs in, the brisket would be done dripping.   So it comes down to 2 simple words.  Will it?

Any alternative suggestion would be welcome but please keep in mind, I presently only have enough beer to do this once.

[tailfeathers]

I would suggest moving the brisket below the ribs when they are added. Allow yourself plenty of time on the brisket, you can FTC it for a long time while the ribs cook. If you aren't familiar, FTC is "foil, towel, cooler".  Seal the brisket in foil, then wrap in an old towel and put it in the smallest available cooler that will hold it. I also put old newspaper on top before closing up the cooler. You will find the meat will still be to hot to handle with bare hands after 4 hours using this method.


Sent from my iPhone using Tapatalk

[KyNola]

Two thoughts from me. 1. As TF said, place the brisket below the ribs.  It is going to take longer to cook than the ribs and can handle being closer to the elements.  2. If you decide to try it as you originally described, there's no need to purchase an additional V-tray.  Simply place a disposable foil pan in the rack beneath the brisket to catch the drippings.

Oh!, and get to smoking and stop stressing over it.  Over thinking the process will always hold you back. :)

[Pistol Pete]

Thanks for the direction guys!  Its great to see the younger generation so willing to share their knowledge.  Incidentally, the Q-MATZ I ordered online from A-MAZE-N at 3pm Eastern, Sep8 were delivered to me home in Northern Virginia 10 am today  Sep 10 by USPS.   Just waitin' on the Bubba Pucks and we'll be ready to rock and roll.

[tailfeathers]

Younger generation? I like that!


Sent from my iPhone using Tapatalk