Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Brisket on the grill instead of hanging?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket on the grill instead of hanging?

    Anyone smoke their briskets on the grill instead of hanging them? What's your procedure? Inquiring minds want to know. ;-)

    #2
    I followed the brisket recipe on the PBC website, except I put it on the grill. I cooked a 12 lb. brisket (labeled Prime), purchased from a local grocery store (HEB). I put a digital probe in the thickest part of the meat and one on the grill. The PBC temp hovered around 230-240.. It took about 4 hours for the meat temp to reach 170. I wrapped it in foil and put it back on the grill. However, after about 2 hours the meat hadn't reached 200 and the PBC started cooling down. Cracking the lid, etc. didn't help. I had to finish it in the oven (about 1 1/2 hrs.). I wrapped it in a towel and put it in an empty ice chest for 2 hrs. before carving. It came out great.
    I am a novice with the PBC so you are probably better at controlling the temp than I. I've had good luck with chicken and pork, but was hesitant about cooking a $70-80 piece of meat. I think the brisket I bought was mislabeled, as it was only $2.99/lb.
    Happy cooking!

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Wrongway Howdy neighbor! It’s quite possible your brisket from HEB was prime. Right now their Prime briskets are only $3.59 per lb. BTW, where are you from, south of Houston?

    #3
    Most times the brisket is too large for the grate. I prefer to hang as this gives a more consistent bark on top and bottom. Just need to make sure it is not touching the coals when first hung.

    Comment


      #4
      I agree with HawkerXP ; I get the best results with a brisket packer on the PBC by hanging it. Great flavor (the "self basting" vertical hang may help) and a wonderful bark. That said, I like to put pastrami flats on the grate because I usually load them down with the pastrami rub for tons of flavor and want that rub to get well set during the cook.

      Kathryn

      Comment


        #5
        I smoked a brisket on my Weber 22" charcoal grill using the method described in Cook's Country magazine, Aug/Sep 2018. I was very pleased with the results. I used the charcoal snake, monitored the temperature of the meat and the temperature of the grill. The down side is that I had to start at 2AM to serve by 5PM. I had no leftovers.

        Click image for larger version

Name:	IMG_0240.JPG
Views:	207
Size:	165.4 KB
ID:	1008192Click image for larger version

Name:	IMG_0237.JPG
Views:	181
Size:	156.6 KB
ID:	1008193

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Mark...👍 Great looking brisket!

        • Thomassen
          Thomassen commented
          Editing a comment
          That looks great.

        • Soonerpop
          Soonerpop commented
          Editing a comment
          Yum!

        #6
        I don’t hang since I have a PBJ, and it gets real close to the coals. Grate works fine, though. I’d like to hang one if I can get a small enough brisket. And I use pink butcher paper to wrap, and I maximize the number of briquettes by loading the basket precisely so it stays hot longer.

        Click image for larger version

Name:	3F183AC4-4A1F-4BF0-A3C6-381384E34DF8.jpeg
Views:	205
Size:	151.7 KB
ID:	1008670

        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Soonerpop Dang man, Martha Stuart couldn’t load those briquettes any neater. You must have a lot of spare time. 🥸

        • Soonerpop
          Soonerpop commented
          Editing a comment
          Naw, it really doesn’t take that much longer, and I about have to for long cooks. I also use Weber charcoal because I think it burns longer.

        #7
        I’ve done both, hanging (like a hammock) and laying on the grates, draped over a block of wood. Both turned out terrific. I do like to rotate my brisket when cooking on the grate, usually a 1/4 turn every 30-45 mins.
        Last edited by au4stree; March 26, 2021, 08:02 AM.

        Comment


          #8
          I've done a few on the PBC grill. Fat cap down, laying across a small block of wood to tent the brisket so that liquid does not pool on the meat surface (thus no crust), spritz or mop only after a crust has formed (finger nail scrap method) and follow any recipe that floats your boat.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker



          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts


          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          The Cool Kettle With The Hinged Hood We Always Wanted


          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special


          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review