View Single Post
Old 01-30-2013, 12:27 AM   #63
BobBrisket's Avatar
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob

Originally Posted by landarc View Post
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?
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote