I'm new to the Pitmaster Club. If there are other posts addressing this question I apologize in advance. The brisket I'm using in my PBC is long enough that it touches the coals. Should I separate the flat and point and hang them separately?
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Part of the greatness of the PBC is the juices hitting the coals. I would trim the brisket a little more to prevent this and keep the scraps for braising for pot roast, carne guisada, etc. -
Hook it a second time part way down one side, so it hangs on an angle. It will shrink up before too long and you can go back to hanging from the point. At 160 - 170 you will hit the stall, then put your grate in and wrap w/paper or foil n go to probe tender. 190 - 205. Luv me some Brisky! Prob my fav.Comment
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It's fine. I've had multiple occasions where a few inches was laying on the coals. You can't tell it ever happened.Comment
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Huskee always flat down. I'm only hanging for about 5.5hrs.
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For a very large brisket, the flat end is usually pretty thin and will dry out before the rest is finished. I cut that end off, usually it's a couple of inches or more. I set it aside to grind later for a hamburger mix, usually, with some of the brisket fat and some chuck. After that cut is made, the brisket usually fits just fine in the PBC.
If, after cutting that end off and finishing up with the trimming the brisket will still hang too close to the fire, I'll hook the point end of it to both rebars at the start of the cook so it sort of makes an upside-down L shape. As the brisket cooks it will shrink, so then I release one of the hooks so it can hang straight down for the rest of the cook. I always double serial hook briskets.
Some people double serial hook the brisket further down from the point so it just flops over for a while until the brisket shrinks some and then they re-hook with double serial hooks again.
And of course the obvious is to separate the point from the flat right where the point starts, leaving some flat under the point, and smoking the two pieces separately. This makes the most sense, since the flat won't dry out that way, but honestly a lot of people, me included, hate to slice through the flat like that just because a whole chunk of a cooked packer looks so nice when it comes time to slice and serve.
KathrynComment
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