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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-19-2013, 06:01 PM | #1 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Brisket on an OTS
Heres one for you guys that I have never seen before
I have a 11 lb packer that I am going to cook this weekend. Normally, I would just cook it on my offset. But it will be occupied I have a small vertical that will do the job. I was thinking about wrapping a beer can in foil and arching the briskey on it so it would fit. It has a pit controller on it and will run forever with no issies Still may do that. I hooked up the controller to my 22.5 OTS and it works fine. I am thinking of using it instead because of the real estate I can just lay the meat on the grill as usual I had the bright idea of just taking my coal pan out of my small vertical and putting it into the OTS after removing the coal grate on the OTS this actually works really well, and I know that it will have enough capacity to burn through the whole cook (see pic) which brings me to my question. My concern is that the briskey will be real close to the coals. I could slide a foil pan under it but it will be roasting hot, I dont know if that a good idea or not. what so you all think? I am thinking of just using the small vertical with the beer can wrapped in foil, the meat will shrink down some anyway Please dont tell me to put it on my offset. Aint happening the other reason I want to use this is I need to leave it unattended for a few hours so the offset wont work for that I know there is the snake method etc, but I want to try this thanks
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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09-19-2013, 06:24 PM | #2 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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terra cotta diffuser?
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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09-19-2013, 06:26 PM | #3 |
Knows what a fatty is.
Join Date: 04-10-12
Location: Waterdown, ON
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I say use a large foil pan filled with water as a heat sink and then either use a roasting rack or a couple of rib racks to lay your brisket on. This way, your brisket doesn't boil in the water, drippings are caught, moist cook chamber and your meat isn't affected by the close proximity of the coals.
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Thanks from:---> |
09-19-2013, 06:31 PM | #4 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I am going to have to use more coals that whats in the pic. It will be over the lip of the coal pan. whats in the pic was just for a test run
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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09-19-2013, 06:41 PM | #5 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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If you have a second grate and some bricks you can rest the meat on it on top of the regular grate.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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09-19-2013, 06:43 PM | #6 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I could use the grate from the small vertical and just just the briskey hang off the ends. Its going to shrink up a bit anyway, would not matter Good thought
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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Thanks from:---> |
09-19-2013, 06:52 PM | #7 | |
Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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Quote:
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09-19-2013, 06:58 PM | #8 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
that pan will burn for almost 20 hours chock full using the pit controller in my vertical. I see no reason why it would not be similar in the kettle
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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09-19-2013, 07:50 PM | #9 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Make a DIY SmokeyNador for $13 - 2 perforated pizza pans bent just so with a fuel loader hole cut in......
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09-19-2013, 07:52 PM | #10 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Or just toss one perforated pizza pan right on your charcoal pan.
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09-19-2013, 08:39 PM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Why not just use the ring of fire?
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-19-2013, 09:22 PM | #12 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Round Stone cooking pan maybe?
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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09-20-2013, 06:18 AM | #13 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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thanks for the thoughts
I am going to use charderheads idea. But instead of bricks, i am just going to try using a doubled up foil pan and just lay the grate right on that, the pans I have a plenty strong enough. If it wont hold the weight, then I can use bricks to support it. I dont want to lay anything right on the coals or the charcoal pan, it might screw the airflow up Ring of fire I will try one day, but not for this cook
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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