Hanging brisket

[Thomassen]

Why do we hang briskets in the PBC by the point and not the flat?

[MsTwiggy]

Just guessing here. . . Because its the thickest part and you are double/triple hooking so that you aren’t in fear of loosing it. Also the end of the flat is not as great of a loss as say the point getting scorched. In fact there’s your burnt ends. But, you don't have to hang brisket at all in the PBC. There is plenty of room on the grate for all but the most gargantuan brisket.
You tell me!! 🔥🔥🐿️

[Jerod Broussard]

I tried the other way and it was not good, for whatever reason.

But the point muscle fibers ALWAYS run horizontally and are more robust and hold really well.

These briskets hung until probe tender. Coincidentally, at probe tender in the flat, the point muscle has pulled away from the hook about .25 -.50".

[Potkettleblack]

Thickness and muscle fiber direction was my belief.

[Michael_in_TX]

That is a fascinating observation.

[fzxdoc]

Actually the PBC is quite hot close to the top, cooler in the middle, and of course hotter the closer you get to the fire. By the time I trim the skinny end off the flat to grind for burgers, it almost always hangs well away (as in 3-4 inches) from the fire.

I like the point on top because I prefer hanging meat rather than grate-ing it in the PBC, letting the fats and juices drip the length of the cut. As Jerod mentioned, double serial hooking into the point end adds a bit more insurance for weight concerns, and there's plenty of heat up there to get it done by the time the flat is ready to go.

You should try for yourself and see which orientation you prefer.

Kathryn

[bbq_esq]

I’ve done both. Thinking was that point could take the heat more. I honestly didn’t notice a difference. When I hung from point I’m probably losing the very end of the flat either way.

[TripleB]

I never hanged my brisket in my PBC. Always used the grate. Butts too.

[Thomassen]

Fat cap up or down?

[TripleB]

Thomassen - I don’t remember. Been awhile (10 years). Probably fat cap down to shield the meat and then a wood block underneath the brisket to prop it up in the middle. That way no moisture collects on the top and restricts the bark.