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Quote from: Pam Gould on April 12, 2013, 08:45:29 AMI 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 hookI drilled a hole in the middle, through the topI'll "truss" the brisket in cotton butcher's twine and hang it like a hampoint end down over the water panit's like it was meant to be done this way
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 .☆´¯`•.¸¸. ི♥ྀ.
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.
Quote from: RickB on April 18, 2013, 05:25:51 PMDon'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.............
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 .☆´¯`•.¸¸. ི♥ྀ.