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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-15-2010, 04:36 PM   #1
Q-Dat
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Default Hanging Brisket?????

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?
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Unread 09-15-2010, 04:39 PM   #2
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I believe that Adam Perry Lang does this as well.

I'm not sure what the benefits are.

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Unread 09-15-2010, 04:45 PM   #3
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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
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Unread 09-15-2010, 04:49 PM   #4
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Quote:
Originally Posted by BobBrisket View Post
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
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.;)
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Unread 09-15-2010, 04:51 PM   #5
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I always hang a turkey when I smoke it, because, it looks better without any grate marks on it when I serve it.
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Unread 09-15-2010, 04:54 PM   #6
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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.
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Unread 09-15-2010, 05:00 PM   #7
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Quote:
Originally Posted by butts a fire View Post
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.
Ah, interesting. Makes perfect sense to me.

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Unread 09-15-2010, 05:06 PM   #8
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Quote:
Originally Posted by BobBrisket View Post
Do these guys hang them because of the type of pit they common use?
John Willingham hangs briskets, but I think it's cause he hangs everything and his pits don't have grates.

dmp
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Unread 09-15-2010, 08:01 PM   #9
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Wouldn't they start falling apart once they were close to being done? I would think they would fall off the hooks or something.
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Unread 09-15-2010, 08:40 PM   #10
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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.
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Unread 09-15-2010, 08:48 PM   #11
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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.
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Unread 09-15-2010, 08:54 PM   #12
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Bacon hangers work well, as do the shoulder/brisket Harnesses from Willingham. Pricey though.

dmp
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Unread 09-15-2010, 09:16 PM   #13
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so he doesn't have the conflict of fat side up or down?
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Unread 09-16-2010, 06:24 AM   #14
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Quote:
Originally Posted by butts a fire View Post
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.

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.
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Unread 09-16-2010, 06:39 AM   #15
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Quote:
Originally Posted by Mo-Dave View Post
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.
Dave
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