Hanging Brisket Experiment

[Pam Gould]

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

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  .☆´¯`•.¸¸. ི♥ྀ

[sliding_billy]

I've gotta laugh at the site of a brisket trussed.  Hope it turns out great! 

[Keymaster]

I have a jaccard. Was thinking I  would use it on my brisket but wondered if it would lose juice and dry it out.

[RickB]

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.

[TwoPockets]

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.

[Pam Gould]

It's gonna be a while then. Good luck.  Pam  .☆´¯`•.¸¸. ི♥ྀ. 

[smokeasaurus]

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.............

[RickB]

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.

[IR2dum]

Looking good so far, cuz.

[sliding_billy]

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. 

[muebe]

Is it done yet? Is it done yet? Is it done yet?

[sliding_billy]

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.

[sliding_billy]

Lots of tacos.  Heck, I'd still eat it just like that probably.

[Pam Gould]

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  .☆´¯`•.¸¸. ི♥ྀ.

[sliding_billy]

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.