Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

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

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Brisket on the grill instead of hanging?

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

  • Soonerpop
    commented on 's reply
    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.

  • TripleB
    replied
    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.

    Leave a comment:


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

  • au4stree
    replied
    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.

    Leave a comment:


  • Soonerpop
    replied
    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:	382
Size:	151.7 KB
ID:	1008670

    Leave a comment:


  • Soonerpop
    commented on 's reply
    Yum!

  • Thomassen
    commented on 's reply
    That looks great.

  • Panhead John
    commented on 's reply
    Mark...👍 Great looking brisket!

  • MarkN
    replied
    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:	382
Size:	165.4 KB
ID:	1008192Click image for larger version

Name:	IMG_0237.JPG
Views:	334
Size:	156.6 KB
ID:	1008193

    Leave a comment:


  • fzxdoc
    replied
    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

    Leave a comment:


  • HawkerXP
    replied
    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.

    Leave a comment:


  • Panhead John
    commented on 's reply
    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?

  • Wrongway
    replied
    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!

    Leave a comment:


  • Thomassen
    started a topic Brisket on the grill instead of hanging?

    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. ;-)

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
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
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here
2024 Weber Contest