Author Topic: Hanging Brisket Experiment (Read 7313 times)

CaptJack · « **Reply #-1 on:** April 12, 2013, 07:54:06 AM »

Hanging Brisket Experiment

smokeasaurus · « **on:** April 12, 2013, 08:29:17 AM »

Hang it by the flat. I think later in the cook when the point gets tender you might lose it............

muebe · « **Reply #1 on:** April 12, 2013, 08:40:20 AM »

Quote from: smokeasaurus on April 12, 2013, 08:29:17 AM

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

Pam Gould · « **Reply #2 on:** April 12, 2013, 08:45:29 AM »

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 .☆´¯`•.¸¸. ི♥ྀ.

sliding_billy · « **Reply #3 on:** April 12, 2013, 09:02:22 AM »

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.

Sam3 · « **Reply #4 on:** April 12, 2013, 09:10:53 AM »

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.

IR2dum · « **Reply #5 on:** April 12, 2013, 10:31:58 AM »

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.

IR2dum · « **Reply #6 on:** April 12, 2013, 10:42:19 AM »

What about the SRG basket?

squirtthecat · « **Reply #7 on:** April 12, 2013, 10:55:32 AM »

What about some butcher's twine? East to West, twist, North to South, twist, rinse, repeat..

IR2dum · « **Reply #8 on:** April 12, 2013, 10:55:59 AM »

I had one idea that I thought was good, but it wasn't.

TentHunteR · « **Reply #9 on:** April 13, 2013, 03:55:53 PM »

Ok, enough teasing... let's see that brisket hanging and catching some smoke!

smokeasaurus · « **Reply #10 on:** April 13, 2013, 04:00:17 PM »

Quote from: TentHunteR on April 13, 2013, 03:55:53 PM

Ok, enough teasing... let's see that brisket hanging and catching some smoke!

I was just gonna say the same thing..........hope its not Unicorn brisket

Pappymn · « **Reply #11 on:** April 13, 2013, 04:10:37 PM »

Must be a 24 hour realllllllly slow cook

Sailor1 · « **Reply #12 on:** April 17, 2013, 08:17:00 AM »

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.

smokeasaurus · « **Reply #13 on:** April 17, 2013, 08:27:45 AM »

Haven't seen any pics yet...has it happened yet or did it fall off the hooks...