Which shelf for one brisket?

[JeffW]

I’ll be cooking a 15 pound brisket on my new copperhead five vertical smoker. My initial thought is to place it on a shelf near the middle of the smoker such as the shelf one level above the internal temperature sensor. I will be using the water pan, but wonder if this is the best place. What about if in the future I’m doing different meats onto two or three shelves? Thanks!

 

[Jimsmokes]

Welcome from SC.
I've never cooked on a vertical so I cain't help you but post some pics.

 

[Sparky]

Welcome to the club.

 

[Cowboy1955]

Welcome from Texas to the group!

 

[bobissmokin]

Welcome!

 

[Redoctapus]

I’ll be cooking a 15 pound brisket on my new copperhead five vertical smoker. My initial thought is to place it on a shelf near the middle of the smoker such as the shelf one level above the internal temperature sensor. I will be using the water pan, but wonder if this is the best place. What about if in the future I’m doing different meats onto two or three shelves? Thanks!

Welcome.
Middle is where I would place it.

My friend bought a new V5 4 days ago. His racks have designated slots and mine has movable slots. Joe's also has vents built into the smoker walls that distributes the smoke to each level. Yours may have this new hi-tech smoke system. You might place bean cans of veg oil on each level while your smoker comes up to temp. This way you will get a sense of where the temperature matches your set temp.

I have an old V5. My low rack gets really hot when water pan goes dry and the meat should be no less than a full 4 inches above what ever is below it, such as a hotel pan of beans.

Joe will be firing his up today. I may get some new Pit Boss schooling!

 

[MikeInFla]

Yep middle shelf. I cook everything on the middle.

 

[Steve In Pa]

I use oven thermometers to tell me what’s going on temp wise at shelf level. 225 usually settles in for middle, but sometimes next shelf up.
BTW if I’m using two shell levels I will probably rotate them around while smoking in an attempt to balance things out.

 

[mixed up]

in the middle and monitor the meat temp with secondary probe as well as unit probe