Kanco Connection
is Blowin Smoke!
Giddyup! Sounds cool
Brisket cook today. Put it on at 7:30 a.m. Wrapped in foil around noon and done at 2 p.m. In the cooler for about 4 hours. Glad I got done early because a storm blew up a couple hours after I took off the brisket. Lots of hail lots of rain very windy conditions. It blew my patio umbrella over my house and into my neighbor's front yard.
Bob, I'm hoping to do my first brisket here in a couple weeks. I've got my charcoal stack to produce consistent long lower temp burns. Switched over to vertical double stacks of Kingsford Long-Burning briquettes. My main concern at this point is the size of the brisket. Are guys hanging a full packer brisket? I would really prefer to put it on the rack I think, but not sure size wise if it's feasible. I guess just depends on the size of the brisket.
Any suggestions/tips would be great.
Bob, I'm hoping to do my first brisket here in a couple weeks. I've got my charcoal stack to produce consistent long lower temp burns. Switched over to vertical double stacks of Kingsford Long-Burning briquettes. My main concern at this point is the size of the brisket. Are guys hanging a full packer brisket? I would really prefer to put it on the rack I think, but not sure size wise if it's feasible. I guess just depends on the size of the brisket.
Any suggestions/tips would be great.
Bob, I'm hoping to do my first brisket here in a couple weeks. I've got my charcoal stack to produce consistent long lower temp burns. Switched over to vertical double stacks of Kingsford Long-Burning briquettes. My main concern at this point is the size of the brisket. Are guys hanging a full packer brisket? I would really prefer to put it on the rack I think, but not sure size wise if it's feasible. I guess just depends on the size of the brisket.
Any suggestions/tips would be great.
From my understanding of how Noah and AmazingRibs.com says the Pit Barrel works is by hanging the meat much more surface interacts with said heat so it looks faster. Laying the brisket on a side would block the top half from the heat and slow cooking down. I've only down three so far hang until after the stall and either wrap or keep naked but move to grate so the meat doesn't pull through the hook and fall
I've been a lurker on this thread for quite some time and bought a PBCJ as a result. Thanks to all the posters that contribute their cook info. I've learned a ton. Love cooking on these things.
I tried searching thru this thread but didn't hit on anything meaningful. Has anyone hit on a method to cook a large quantity of chicken wings at once? Skewers perhaps? I'd like to figure out a way to do maybe 60 or so on the Jr at once and there's just not enough grid space for that many...