Hanging Brisket?????

Q-Dat

Q-Dat

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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?
 
I believe that Adam Perry Lang does this as well.

I'm not sure what the benefits are.

Eric
 
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
 
BobBrisket said:
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
Click to expand...

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.;)
 
I always hang a turkey when I smoke it, because, it looks better without any grate marks on it when I serve it.
 
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.
 
butts a fire said:
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.
Click to expand...

Ah, interesting. Makes perfect sense to me.

Bob
 
Wouldn't they start falling apart once they were close to being done? I would think they would fall off the hooks or something.
 
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.
 
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.
 
butts a fire said:
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.
Click to expand...


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
 
: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:
 
Seems like each end of the meat would be in 2 different temp zones. Its interesting but sounds extremely unforgiving.
 
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.
 
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