I am making a brisket tomorrow on my Louisiana Grill black label. I have done one before on the bottom and it came out ok. I want to try it on the top rack tomorrow but im not sure if it is too close to the top. Picture is where the brisket would sit if I do put it on the top. Any advice would help!
by LemonBreeze2021
10 Comments
It’s fine, less likely to burn the bottom side .
I always use the top rack with a pan underneath to catch drippings and disperse the heat. Hasnt failed me yet
Yes. Bottom rack for an aluminum pan filled with water to catch drippings and shield the meat from the radiant heat of the firepot blasting onto the searing shield. Makes cleanup easy. Fat on top because that would be the hotter side of the brisket.
I try to get it up away from the hot diffuser plate until I foil boat, then it is protected from the heat.
Some people prefer the top rack for pellet grills b/c the heat comes from the bottom. Using the top rack helps provide a gentler heat. They also do it fat side down to help insulate from the heat. For offsets, the heat actually come from the top (it flows to the top then drops down) so they use the bottom rack, fat side up.
Another suggestion is to cook it for the first couple hours really low, like at 180f. This will help with smoke flavor. Pellet grills have less smoke flavor so if you want more, this can help. But this will also extend the cook by a couple hours.
All that being said, do whatever works for you.
I put brisket on the top rack and the smoke tube below
I do a wire rack over a water pan on the main grate
Definitely
I’ve always done top rack. Think I saw it on meat church one time and I’ve just stuck with it since then.
Top rack with pan underneath is the way! You can fill the pan with water if you want. Also, fat side up!