Pitcooker T - The Truth about Hanging Briskets in the PBC

runnoft said:

try this for christian information
http://www.bbq-brethren.com/forum/private.php?do=showpm&pmid=595803

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Whew...I was scared it was a link to my wife's videos on tube8.

BobBrisket said:

Okay, your first post was opinion and allowed. I'll say it wasn't helpful or quite popular, but allowable opinion. First off, we have said this before, if you DON'T like something, LEAVE the thread. If you have nothing nice to say, then say nothing.

The link above is a dead end. What are you trying to achieve? PM SENT.

I suggest you leave the thread or use the Ignore Feature if that will make life easier for you.

Bob

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Look, I am okay with it... one can insult my bbq, my films (I am aware I made a 27 minute film about.... me with a few minutes of brisket in it), even bring in my kids or coffee maker..... but he never chose to go the evil route... which was to insult Prince.

Cloudsmoker said:

Maybe it's just me, but that was my favorite video yet. I think I'm corrupted.

But, what about that beautiful UDS? She's grotto be getting jealous.

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Well, I ended up liking Noah so much that I just could not, until I do a pork butt (thereby I had done it all), drill six holes in the upper outer rim of the Screwdriver, place rebar in the slots, create additional hooks, and hang 14 racks of ribs in the UDS on film.

Mo-Dave said:

I would ask what is the advantage of hanging it for a period of time, could it be just to get an overall color?
Dave

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This is a great question. Here are my findings. It is a change. Whether you like it or not is up to you.

We depend on gravity for many things. Howard Hughes used to draw out the route to and from various functions (dance, studio, acting lessons) for his various stable of "talent" at RKO. The reason being was, if they had perfect breasts and he had them under contract, from an engineering standpoint it would be beneficial to make sure they went along a route that was "bump free."

BBQ is like that. If you are depending on pooling or what not by laying **** down you will have to make an adjustment.

I like it. Smoke, rings, cooking in general is changed when the meat does not pool juices and such. Hanging the meat changes this during a crucial time... those first few hours. I expected to like the affect on chicken... stellar! Ribs, pleasantly surprised --- remember, you should be able to hang about 12 to 14 racks in your UDS. Brisket was good too and didn't expect it to be. One major difference is the bark quality. Bark needs to set early on. If the elements of your rub are layin' in a pool of juices (or its always wet from downward dripping) the crust never quites harden)> After it sets its more likely to be better even after wrapping.

I attribute the overtenderness over doneness to my laziness. At my core, it is important to know.... I just don't give a ****.

I cook the ****ing thing, there was heat in the PBC after it was done, I have no idea how much so I wrapped it up and let it rest in there. I could give two ****ws if it fell apart because I like it that way.

We are warned all the time about letting a brisket cool a bit before resting.... I estimated it was done and left it in there. My only goal was... would a brisket put on at 9:30 or so be ready for company by 6. Obviously between 4:30 and 5:57 it was ready by everyone's standards as the minutes passed. LOL.... the agreement as to when that was would be up to the audience. When we have countless scores of people that cook these things at death march temps for 12 freaking hours and STILL not get it done... well, get a PBC and you are set. UDS same thing. The PBC, if you like what is coming out of it in my vids... essentially legitimizes "The Edict" ---- that 275 is pretty damn near the ultimate house temp. LOL

NO I do not think hanging it has one thing to do with the tenderness NOR overall greatness of what you see on the vids (if you think is great looking).

Its the temp. Can a master go beyond the PBC ... hell yeah. But for all who have troubles, the PBC seems to hit a sweet spot for all meats with little or no jacking around.

As far as the stretching, the meats actually constrict.. which interestingly enough, cause the meat to distance itself from the coals a bit.

I think the hanging as I said above, contributes to the bark being better than on one horizontally placed the entire cook.

Imagine it this way.... imagine you are making beef jerky.... same smoker, same wood, same house temp.... only thing that's different is..... you have a choice of hanging or laying it on a rack... choose....

motoeric said:

What many people don't realize is that when Donnie toots his own horn, he is using a horn that he made himself from an old UDS and recycled glitter.

How much of an impact do you believe that gravity had on stretching the muscle fibers of the brisket to make it more tender (bordering on too tender)? Do you attribute it all to the form of cooking (vertical vs horizontal)?

Eric

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