Hanging Brisket (new post)

Yep,you saw Paul Kirk with a custom built
Dave Klose of Houston pit.

Willingham of Memphis is building a see through pellet cooker that works that way.

He builds for restaurants.

It would be impressive in a deli or restaurant setting for the public to look at.

Kinda like them rotisserie chickens.

Well,folks what got a chamber that is built that way do it.

I been a few places and seen a bunch o' brisket cooks and seen a few strange things,but I've only seen it twice on the TV.

Sounds like it's more show than go.

Thanks, Tom

On a brisket, I want the fat on top of my brisket as it cooks, so it drips down and through the meat.

If i hang it, it doesn't do that.

Just me

Smokin',I been fixin to do a weather.com on the "pearly gates" to see if ya passed through.

Good ta know ya'll still kickin'.

' course if ya do one a them Bobby Flake 4 1/2 hr briskets,ya might want her fat side down for the roarin' flames.

I did my first brisket yesterday. Never even eaten a brisket before, that I knew of. It was a 7.12 lb one and a very plain piece of meat to look at. From Smokie's descriptions, it was the point & about 1/2 of the flat. I trimmed off a goodly bunch of the fat as it just looked like way too much in proportion to the meat. Used a lot of Steak & Burger rub I got from Menards. I didnt have to fold it when I put in on the rack & placed it fat side up. Inserted the thermometer probe into what felt like the middle of the flat. Loaded up 4 oz of hickory with a garlic clove on top of each chunk of wood. Closed the door and cranked it up to 225. It went from 39 to 160 in just 4 hours. Took another 3 1/2 hours to hit 196 and I pulled it out, wrapped in foil, & let it sit 30 minutes. I was able to slice it thick or thin using our sharpest knife. Very tender. Not greasy. Excellent smoked flavor & we could taste the garlic influence. Moist, very much like a pork butt cooked the same way. We just ate from the flat. I then removed the point and tried to slice it. It seemed to me to be the consistancy of a wet sponge. Difficult to slice. Tasted a piece and it was very fatty. Like it was overly marbled and under cooked. Didnt like the point but maybe it was my cooking. Like I said, we havent ever tasted brisket before so we didnt know what to expect.

I will do another soon just to see if I can improve on the last one. But if anyone has an idea of what was up with the point, I would appreciate it.

bob

Trim those points up and throw them back in the pit for two or three hrs to at least 205� internal and they will be great.

Chop for sandwiches.

Or,cut them into 1 inch plus pieces,sauce lightly and throw them back in the pit for a couple of hrs to render and carmelize.[Kansas City Burnt Ends]

We often toss three or four in the freezer and cook them all at once, when we just want to run the cooker for three hours or so.

Thanks Tom. When you say to trim the points, you mean remove them before cooking?

bob

Nope.

After you pull the cooked packer from the pit,you should be able to slide your blade pretty easily through the fat layer dividing the point from the flat.

Scrape off the fat layer and any major fat at this time.

Put the point back in to finish.

Thanks again Tom. I will try this again when we have eaten all of the brisket we have cooked already. I think we were a little tired of eating pork all the time and the beef was a pleasant change.

bob