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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Club Member
- Dec 2018
- 1401
- Cincinnati Ohio
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Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
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.
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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.
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Club Member
- May 2017
- 1878
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
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SS Rack for DnG
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Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
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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.
Kathryn
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Club Member
- Nov 2017
- 7143
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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