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Notorious Q.U.E.
12-09-2017, 08:38 AM
Hi Folks,

I just got some custom made hanging racks that Humphrey smokers was nice enough to make custom for my Vault. I got their large meat hooks then double hooked a 20 pound brisket in two places (4 punctures total) on side opposite fat cap

My Vault cruised at 250 from 11pm last night till 7am just now. I hit refresh on BBQ Gurus Share My Cook website about 15 min ago and saw Meat Probe 1 jumped up 40 degrees in a minute . I said to myself my probes are brand new and then it dawned on me: Brisket ripped!!

I ran outside and I opened the door and hereís what I saw. Youíll see 4 meat hooks, 2 meat probes, and 1 pit probe dangling from the rack.

What am I doing wrong? I figured it was good with 4 punctures but maybe not deep enough? Maybe not on opposite sides of the brisket?

I fished the brisket out of my water/drip pan and just put it back on a standard grate for horizontal smoking. Please tell me how to Up my hanging game!!

Stlsportster
12-09-2017, 08:57 AM
I double hook briskets on the PBC all the time. But our hooks look like the pointed end is longer and it goes all the way through the brisket.

Check this out here.

http://www.bbq-brethren.com/forum/showthread.php?t=234329

I've also seen where the second hook is on the opposite side using the point from the first hook as the anchor.

Notorious Q.U.E.
12-09-2017, 09:00 AM
Thanks STL!

You’re the best. I’ll have a look

Stlsportster
12-09-2017, 09:02 AM
See this here too:

https://i.imgur.com/g38nnj7g.jpg

Notorious Q.U.E.
12-09-2017, 09:06 AM
Thanks for the pic STL,

I see your style has two big advantages:

1) hook goes clean through to the other side
2) hooks pass through opposite faces of the brisket

Looking back, I can see why I had it rip. I essentially punctured the same “sheet” of the brisket in four spots.

thirdeye
12-09-2017, 09:08 AM
Did the brisket get so tender it tore free?? I generally split my briskets lengthwise, but still double hook them. Same with racks of ribs. The single hooks I built look to have have longer ends, and below is how I use them in tandem. I'm still experimenting with a double hook rig which I'm liking so far. Paul Kirk uses commercial bacon hangers for briskets which have 4 or 5 hooks on them and are readily available.

https://i.imgur.com/nAAQxdg.jpg

https://i.imgur.com/ImnLchM.jpg

https://i.imgur.com/sreMNCT.jpg

https://i.imgur.com/fzFdsMq.jpg

Notorious Q.U.E.
12-09-2017, 09:19 AM
Thanks third eye,

I appreciate the gouge. I saw your website and it’s nicely done.

I think you’re right . A 20 pound packer could’ve been easily divided between point and flat, thereby lowering the tension on the hooks. I’ll probably try that next time since they cook at different rates anyway.

thirdeye
12-09-2017, 09:29 AM
Thanks third eye,

I appreciate the gouge. I saw your website and itís nicely done.

I think youíre right . A 20 pound packer couldíve been easily divided between point and flat, thereby lowering the tension on the hooks. Iíll probably try that next time since they cook at different rates anyway.

Gouge??

For dividing, just trim and pick a line. One half will have a more generous point. Often we'll eat one and I'll triple wrap the other for freezing and reheating later.

https://i.imgur.com/Opsw0Zx.jpg

Notorious Q.U.E.
12-09-2017, 09:31 AM
Gouge is a Navy term for inside info!!

thirdeye
12-09-2017, 09:32 AM
See this here too:

https://i.imgur.com/g38nnj7g.jpg

I like this method of hooking. Should work good on a butt too.

thirdeye
12-09-2017, 09:34 AM
Gouge is a Navy term for inside info!!

Okay, learned something new today.. :thumb:

Notorious Q.U.E.
12-09-2017, 10:03 AM
Okay, learned something new today.. :thumb:

No doubt amigo!

Coincidentally, I bought my Vault from Smoked N Tender up by you in Casper, WY. I've got the ball cap to prove it!!

Czarbecue
12-09-2017, 10:09 AM
No lower rack to catch the meat?

Notorious Q.U.E.
12-09-2017, 10:18 AM
I put it in last night just above the pans and the lower rack was grazing the end of the brisket. I figured if I was going to hang I wanted the meat to be completely suspended. In hindsight I probably should lower the pans right on top of the baffle plate and still have the bottom grate so my brisket doesn’t go into the drink again. Lesson learned

ssv3
12-09-2017, 12:14 PM
Get you some the PBC hooks QUE. They're of the highest quality and very cheap.

Notorious Q.U.E.
12-09-2017, 12:21 PM
Get you some the PBC hooks QUE. They're of the highest quality and very cheap.

Thanks Sako!!

The other thread was run by you so that was helpful. PBC hooks must be the way to go. Iíve got to perfect hook placement and hopefully I wonít have anymore cannonball briskets plunging into water

SDAR
12-09-2017, 04:47 PM
I guess I am missing the advantage to hanging if you are not directly over the fire. Maybe a little better baste but itís not flavoring the smoke...right?

Czarbecue
12-09-2017, 06:36 PM
I guess I am missing the advantage to hanging if you are not directly over the fire. Maybe a little better baste but itís not flavoring the smoke...right?


Style points. :heh:

Big Andy
12-09-2017, 06:38 PM
I guess I am missing the advantage to hanging if you are not directly over the fire. Maybe a little better baste but itís not flavoring the smoke...right?
I am guessing so you get a more even color and doneness?

Notorious Q.U.E.
12-09-2017, 07:05 PM
I guess I am missing the advantage to hanging if you are not directly over the fire. Maybe a little better baste but itís not flavoring the smoke...right?

Iíll own that Iím ignorant of Hanging Fu. Itís my first vertical and I figured Iíd see what all the hanging hoopla was about . It does seem more even in smoking and color but SDAR is right that I miss out on direct heat with an IVC

Notorious Q.U.E.
12-10-2017, 10:18 AM
Alright Brethren ,

Hereís round 2: hanging two racks of baby backs with Pitmaker rub.

Lessons learned : I punctured all the way through on opposite sides with grate below in case I get another rip. Wish me luck !!

BBQ_MAFIA
12-10-2017, 10:59 AM
I always thought about hanging meat in my Soisewine but have not scut ally tried it as of yet. Your post has me wanting to to it again. Hanging would allow me to cook a ridiculous amount of ribs at one time. I need to try this.

Notorious Q.U.E.
12-10-2017, 11:39 AM
I always thought about hanging meat in my Soisewine but have not scut ally tried it as of yet. Your post has me wanting to to it again. Hanging would allow me to cook a ridiculous amount of ribs at one time. I need to try this.

Thanks Guido,

With your level of experience , this could be a win win with killer good ribs and more output per cook.

Letís compare notes. Btw, Nicole at Humphreyís was terrific and their shop was willing to fabricate for cabinets that are not their own brand. Hereís a shot of what they made, I bought the full perimeter rack features at the top of the image

thirdeye
12-10-2017, 11:49 AM
Alright Brethren ,

Hereís round 2: hanging two racks of baby backs with Pitmaker rub.

Lessons learned : I punctured all the way through on opposite sides with grate below in case I get another rip. Wish me luck !!

Good luck!!! I just hooked up a couple of pork loins to take to a football party later. Will be serving sliders on King's Hawaiian rolls.

https://i.imgur.com/Lkuo6Nt.jpg

thirdeye
12-10-2017, 11:52 AM
Thanks Guido,

With your level of experience , this could be a win win with killer good ribs and more output per cook.

Letís compare notes. Btw, Nicole at Humphreyís was terrific and their shop was willing to fabricate for cabinets that are not their own brand. Hereís a shot of what they made, I bought the full perimeter rack features at the top of the image

Those racks are very nice. I could see them used for sausage rings too. Is that 3/8" stainless rod?

Stlsportster
12-10-2017, 11:53 AM
When I do ribs I only use one hook. Thicker end (usually the shorter bones) and under the 3rd bone. Never had one fall.

Notorious Q.U.E.
12-10-2017, 11:56 AM
Very nice third eye ,

Those Hawaiian rolls pair magnificently with pork!

Indeed third eye , you’ve got a keen eye for spotting 3/8 inch roundbar, their version is stainless 3/8 which drew me to them. I bought a dozen meat hooks and 3 of the full perimeter hanging racks so I could do a TON of sausage and other cuts all at the same time. When I buy I’m hoping to get gear that I can pass to my kids.

STL, thanks for the info. I’m gunshy after yesterday’s “structural failure” so I probably am overkill a day late and a dollar short. As long as they don’t go into the drink I’ll be happy

Notorious Q.U.E.
12-10-2017, 01:02 PM
Alrighty,

Not to leave you hanging (pun intended), I cooked em hot and fast at 300 cause kiddos were getting hangry. No rip , good color and flavor, successful hanging on my second go round.

Hereís how it went. Two props were a third of the ribs were gone before sitting down for meal (inhaled in the kitchen). Second and best was Little guy asked if we can eat this every day!!

thirdeye
12-10-2017, 01:28 PM
Now you're gettin' the hang of it. :biggrin1:

Notorious Q.U.E.
12-10-2017, 01:37 PM
Now you're gettin' the hang of it. :biggrin1:

Haha! I finally feel like I can hang with the rest of them :)

70monte
12-10-2017, 04:58 PM
Very nice. It looks like you could hang a ton of meat with that new rack. I like hanging meat and have done some good cooks on my PBC.

Wayne

Notorious Q.U.E.
12-10-2017, 06:29 PM
Very nice. It looks like you could hang a ton of meat with that new rack. I like hanging meat and have done some good cooks on my PBC.

Wayne

Thanks Wayne,

It looks like PBC is one of the originators of the species. Iím excited to use my Vault PBC Style . Please let me know : is there a certain temp that youíve found ideal for hanging ?

70monte
12-10-2017, 08:07 PM
Thanks Wayne,

It looks like PBC is one of the originators of the species. Iím excited to use my Vault PBC Style . Please let me know : is there a certain temp that youíve found ideal for hanging ?
My only experience hanging meat is with the PBC and it likes to run in the high 200's and low 300's but my ribs always came out very good as well as the chicken I've cooked on it. I've never tried Brisket or pork butts on it.

I don't think you need a different temp to cook hanging meat vs meat on a grate. Hanging gives you more room or a different taste profile if you are hanging the meat directly over the charcoal and letting the fat and other fluids to contact the charcoal.

I typically try to smoke most of my meat at around 250. The PBC just naturally likes to cook at a little higher heat so that the food gets done quicker than normal. I have never tried to choke it down just to cook at a lower temp. I just let it do it's thing.

Wayne

Notorious Q.U.E.
12-10-2017, 11:27 PM
My only experience hanging meat is with the PBC and it likes to run in the high 200's and low 300's but my ribs always came out very good as well as the chicken I've cooked on it. I've never tried Brisket or pork butts on it.

I don't think you need a different temp to cook hanging meat vs meat on a grate. Hanging gives you more room or a different taste profile if you are hanging the meat directly over the charcoal and letting the fat and other fluids to contact the charcoal.

I typically try to smoke most of my meat at around 250. The PBC just naturally likes to cook at a little higher heat so that the food gets done quicker than normal. I have never tried to choke it down just to cook at a lower temp. I just let it do it's thing.

Wayne

Thanks Wayne,

This is terrific info. What's your take on water in a vertical hanging environment? Is there a way to sneak a little pan somewhere near the coals of the PBC?

I tend to be a fan of a water pan for moisturizing/regulating temperatures even though it absorbs a lot of BTUs.

theBBQspecialist
12-11-2017, 10:00 AM
Thanks Guido,

With your level of experience , this could be a win win with killer good ribs and more output per cook.

Letís compare notes. Btw, Nicole at Humphreyís was terrific and their shop was willing to fabricate for cabinets that are not their own brand. Hereís a shot of what they made, I bought the full perimeter rack features at the top of the image

You are so Sweet! Thank you! I take pride in helping others with their BBQ needs! No matter if they have a Humphrey's or not! BBQ is a passion I like to share!

Notorious Q.U.E.
12-11-2017, 10:33 AM
You are so Sweet! Thank you! I take pride in helping others with their BBQ needs! No matter if they have a Humphrey's or not! BBQ is a passion I like to share!

Youíre welcome Nicole!

The hanging racks were received in pristine condition. Foil pans fit as if youíd had come here and measured yourself.

Iím a satisfied customer and will keep pointing people your way. To your credit, I switcherood my order last minute. You not only caught it, changed it, but you did it with grace! Happy holidays :)