Originally Posted by landarc
I can't see why you would hang a brisket horizontally, might as well use the rack.
Cause you could. Why not? Course, if we use the comparison to a chicken halve, it would make more sense to hang the fattier point of the brisket closer to the coals. A bit closer to the heat source for more even cooking than the leaner flat.
If we used the rack on a brisket would the same concept apply as to a chicken, convection, air flow over the meat, etc. I'm curious if we applied the reasoning you gave as to why/how such a nice color can be obtained on ducks and basting in a hanging mode to possibly bark formation: hanging vs. flat.
Bob, would you buy one? Could you see it working for let's say duck?