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View Full Version : Hanging Brisket?????


Q-Dat
09-15-2010, 05:36 PM
I saw on Paul Kirk's site a picture of him hanging a whole packer. I just wondered what the benefits would be. Anybody done this?

motoeric
09-15-2010, 05:39 PM
I believe that Adam Perry Lang does this as well.

I'm not sure what the benefits are.

Eric

BobBrisket
09-15-2010, 05:45 PM
I would say one benefit would be better use of grate space, but other than that, I don't know. Do these guys hang them because of the type of pit they common use?

Bob

Q-Dat
09-15-2010, 05:49 PM
I would say one benefit would be better use of grate space, but other than that, I don't know. Do these guys hang them because of the type of pit they common use?

Bob

Don't know, but I guess I'll find out when I take Mr Kirk's class in October. Haha i guess Im impatient and want to know stuff now. I blame the internet.;)

expatpig
09-15-2010, 05:51 PM
I always hang a turkey when I smoke it, because, it looks better without any grate marks on it when I serve it.

butts a fire
09-15-2010, 05:54 PM
I have hung one before it turnes out pretty good. I believe the reason for hanging it is the placement of the point closer to the heat than the flat. The point can take more direct heat with out drying out. It is the same basic principle as the beer can chicken.

BobBrisket
09-15-2010, 06:00 PM
I have hung one before it turnes out pretty good. I believe the reason for hanging it is the placement of the point closer to the heat than the flat. The point can take more direct heat with out drying out. It is the same basic principle as the beer can chicken.

Ah, interesting. Makes perfect sense to me.

Bob

dmprantz
09-15-2010, 06:06 PM
Do these guys hang them because of the type of pit they common use?

John Willingham hangs briskets, but I think it's cause he hangs everything and his pits don't have grates.

dmp

Philly-QueMaster
09-15-2010, 09:01 PM
Wouldn't they start falling apart once they were close to being done? I would think they would fall off the hooks or something.

thirdeye
09-15-2010, 09:40 PM
Well, you wouldn't have to worry about turning it would you?

I have a rack for my BDS that will allow me to hang ribs or a brisket.... all I have to so is design a hanging apparatus.

bbqbull
09-15-2010, 09:48 PM
P. Kirk uses bacon hooks to hang meat in his smoker.
I attended a couple of his classes, first class he drove his pit to the first class here in Mid-Michigan.
Bacon hooks are easy to find from butcher supply comapnies throughout the country here.

dmprantz
09-15-2010, 09:54 PM
Bacon hangers work well, as do the shoulder/brisket Harnesses from Willingham (http://www.willinghams.com/index.cfm?fuseaction=shop.product&productId=39&catId=6). Pricey though.

dmp

tjus77
09-15-2010, 10:16 PM
so he doesn't have the conflict of fat side up or down?

Mo-Dave
09-16-2010, 07:24 AM
I have hung one before it turnes out pretty good. I believe the reason for hanging it is the placement of the point closer to the heat than the flat. The point can take more direct heat with out drying out. It is the same basic principle as the beer can chicken.


Well if the point is hung up would it not help bast the flat so it would stay moist? Guess this begs the question point side up or point side down.:roll:
Dave

beerguy
09-16-2010, 07:39 AM
Well if the point is hung up would it not help bast the flat so it would stay moist? Guess this begs the question point side up or point side down.:roll:
Dave

oh no, here we go again!

Dave Russell
09-16-2010, 08:26 AM
:idea: Hanging ribs sounds like a good idea if you're having trouble like me in overcooking 'em.....kind of reminds me of throwing a kid in the river to learn how to swim, though. :wink:

Sean "Puffy" Coals
09-16-2010, 09:36 AM
Seems like each end of the meat would be in 2 different temp zones. Its interesting but sounds extremely unforgiving.

early mornin' smokin'
09-16-2010, 10:04 AM
In my pro-q i always hang my ribs, usually 5 racks of spares at a time, ive always thought about hanging a brisket, but now ive gotta decide point up or down. Id have to say point up, thought being that heat rises and the dome is always slightly higher than the grate. Im thinking a 250 start temp with a nice natural progression to 300....this could be very interesting.

Nick@ParkAQ
09-16-2010, 11:49 AM
Interesting. I'd:confused: love to see more pics of hanging meat.

KnucklHed BBQ
09-16-2010, 12:15 PM
Interesting. I'd:confused: love to see more pics of hanging meat.

Thats what she said.

mikeTRON
09-17-2010, 03:48 AM
Interesting. I'd:confused: love to see more pics of hanging meat.

Thats not something I hear or read very frequently :shock:

:becky:




Yeah I think we need to smoke a few briskets each way to determine which is ideal.

FltEng
09-17-2010, 08:16 AM
Makes me wonder for us that cannot hang our meats if I could not use a large rib rack to put my brisket in. theoretically if I was just doing flats I could probably put 3 briskets in the same space as 1 brisket laying flat...Just might have to try it.

Nick@ParkAQ
09-17-2010, 03:19 PM
or maybe meat hooks over the side? Its puzzling (also what she said):cool:

JiveTurkey
09-17-2010, 06:37 PM
Hey Beavis, he said hanging meat.

Fat cap left side or right side? :-P

MilitantSquatter
08-29-2011, 03:41 PM
This video clip shows Paul Kirk hanging the brisket

Anthony Bourdain Food Network - Rub BBQ on Vimeo (http://vimeo.com/22969939)

Frankbbq
08-30-2011, 12:25 AM
The Chinese hang their hogs. Willingham cooks four hanging hogs at a time in his comp trailer.