Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: CaptJack on April 12, 2013, 07:54:06 AM
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Hanging Brisket Experiment
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Hang it by the flat. I think later in the cook when the point gets tender you might lose it............
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Hang it by the flat. I think later in the cook when the point gets tender you might lose it............
But the point and the flat join together. I would think that hooking through the point and flat would be the strongest spot IMHO.
I say hang two briskets both ways in there and see which one works better ;)
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I was thinking the same as Muebe..hang by the heaviest part. Definately watching this one for my CB electric smoker. Jack..how did you do the hanger part? I'm thinking drilling a couple of holes thru the top and running a rotisserie rod thru to hang hooks thru. And just leave the rod in it. Any suggestions? Thanks Pam .☆´¯`•.¸¸. ི♥ྀ.
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Watching this one for sure. I agree about pulling it at the stall and finishing it in the roaster. That should keep it from falling apart on the hooks.
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Capt, check out the pit barrel cooker website. I believe Noah did a video on one of his briskets. He shows how to hook it too.
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Cuz, I agree with you...flat up. I was watching a video you sent me where Aaron Franklin smoked a brisket in an offset smoker, but I think his thinking applies here. His was horizontal on a rack, but he stated that he wanted the thickest part of the brisket closest to the heat source where it would sorta protect the thin flat from overcooking and drying out. If you think that the weight of the brisket might break free from the hook after it gets tender, leave the grate in place underneath for it to fall on.
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What about the SRG basket?
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What about some butcher's twine? East to West, twist, North to South, twist, rinse, repeat..
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I had one idea that I thought was good, but it wasn't.
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Ok, enough teasing... let's see that brisket hanging and catching some smoke! 8)
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Ok, enough teasing... let's see that brisket hanging and catching some smoke! 8)
I was just gonna say the same thing..........hope its not Unicorn brisket ::)
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Must be a 24 hour realllllllly slow cook ;)
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I am late to this party and the brisket may already be done. Have you given any thought to using a ham net to put that bad boy brisket in to hang. Butchers twine would work but when that thing gets nice and tender I would hate to have the twine cut into it and then fall. I would think a ham net would support the weight and no chance of it splitting and falling. Just a thought.
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Haven't seen any pics yet...has it happened yet or did it fall off the hooks... :( ::)
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I was thinking the same as Muebe..hang by the heaviest part. Definately watching this one for my CB electric smoker. Jack..how did you do the hanger part? I'm thinking drilling a couple of holes thru the top and running a rotisserie rod thru to hang hooks thru. And just leave the rod in it. Any suggestions? Thanks Pam .☆´¯`•.¸¸. ི♥ྀ.
Pam I dug around in a junk bolt box and found a bolt bent into a hook
I drilled a hole in the middle, through the top
I'll "truss" the brisket in cotton butcher's twine and hang it like a ham
point end down over the water pan
it's like it was meant to be done this way (http://i50.tinypic.com/20ztyfl.gif)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/NB_elecsmoker_004_zps41ff152d.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/NB_elecsmoker_003_zpsbd9891a5.jpg)
Jack...I'm seeing my 1st mod to my CB Electric smoker. I really like that bent bolt and I can do it myself. Thanks for the idea..I like it better than my idea. Still watching this one for sure. Can't wait to see what you do with this one. Pam .☆´¯`•.¸¸. ི♥ྀ
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I've gotta laugh at the site of a brisket trussed. Hope it turns out great! :)
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I have a jaccard. Was thinking I would use it on my brisket but wondered if it would lose juice and dry it out.
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Don't know why but. I'm thinking trussing that brisket was a great idea. Now the the jaccard is different story. Looking forward to the results.
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Looking forward to seeing how this turns out Jack. Always love to see people push the limits, that is how we all learn. And there is always soft tacos if it doesn't turn out perfect.
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It's gonna be a while then. Good luck. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Don't know why but. I'm thinking trussing that brisket was a great idea. Now the the jaccard is different story. Looking forward to the results.
Chris Marks (The Three Little Pigs) uses a Jaccard on his briskets. He claims it pushes the rub down into the meat.............
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Don't know why but. I'm thinking trussing that brisket was a great idea. Now the the jaccard is different story. Looking forward to the results.
Chris Marks (The Three Little Pigs) uses a Jaccard on his briskets. He claims it pushes the rub down into the meat.............
I can see that. But I would be more worried about losing moisture than the rub.
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Looking good so far, cuz.
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Man, that's a log stall for a 7 pound brisket! Either that or the thermometer broke and you're making the worlds largest hockey puck. ???
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Is it done yet? Is it done yet? Is it done yet? ;)
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I can't say I have ever used a Jaccard on a brisket, but I doubt it would have any impact on moisture leak (no more than jamming and injecting needle does). I would probably still rather inject if I wanted to permeate the meat better with flavor. The only real reason I could see using the Jaccard on brisket would be if it were being done for lunch meat slices. I can't imagine there is going to be any difference in tenderness with a fatty meat cooked to 200 degrees at low temperature. ;)
P.S. Is it done yet? I just looked at the time of your last post. That was going to be a midnight snack it looks like.
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Lots of tacos. Heck, I'd still eat it just like that probably.
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Jack..would some as jus help the dry? Sliced and some fresh horseradish to go with. Still looks good, just dry. I really wanted this to work too. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Jack..would some as jus help the dry? Sliced and some fresh horseradish to go with. Still looks good, just dry. I really wanted this to work too. Pam .☆´¯`•.¸¸. ི♥ྀ.
I was thinking the same thing about a jus but also slicing, vacuum sealing and reheating with the jus. That will help redistribute the liquid.
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Jack..good try...we learned things from it tho. I hung spares in the SRG one time and they were fine...took about an hour, pull from the bone easy. I always sauce after because I can't do bbq sauce. I liked just hanging them tho. I did the usual cym and salt, pepper and gahhlick...and they killed them. Was hoping this worked to. My CB electric is a lot more adjustable than your unit. I have notches and about 3 notches in, I get 200º and I can go a lot higher. I might get a small briskie and try it at a lil higher temp and just ftc without the oven. Thanks for all your info tho. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Sorry to hear it didn't work out for you Captain, it sure looked like it would. I think a little au jus will fix er right up.
and.....there is nothing wrong with soft tacos... ;)
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Sorry to hear it didn't work out for you Captain, it sure looked like it would. I think a little au jus will fix er right up.
and.....there is nothing wrong with soft tacos... ;)
... or cat food... ;) ;D
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The cooker and/or brisket may have been a fail... but the thread wasn't. You sure held our attention all the way to the end, Captain! 8)
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Good thing there's a million briskets in the sea, you'll find the right one ;) Enjoyed the thread :)
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We learn more from our failures than from our success.
Nice try!