Thread: Turning meat?
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Unread 06-19-2004, 10:20 AM   #12
racer_81
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Quote:
Originally Posted by Arlin_MacRae
Quote:
Originally Posted by racer_81
....not to be a trouble maker.....but I will.......

The last brisket I did I hung vertically with a bacon hanger. Why?
Because I saw where Paul Kirk (Da Baron of BBQ) does his that
way. I figured if it worked for him it might work for me.

It was very good, but I also deviated from my standard rub
and did not marinade. Plus I pulled it off a little to earlier
due to "external forces" so it was quite done enough.

Those of you with vertical smokers may wish to try the
bacon hanger method.

Then again, you might not. I dunno.

Bartender - beer me!
Racer, how did you attach it to the hanger?
The bacon hanger I have has 8 sharp prongs on it. You kinda smack the thick end of the brisket onto the prongs, then hang via the hook (like a normal clothes hanger) from one of the sausage pole things in the Bandera.

Here's a picture of the bacon hanger (worth 1K words..)

http://www.beaconmetal.com/bh.html
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