I may be making somthing simple too complicated, but does anyone have any opinion about whether it makes a difference (i.e., taste/result, etc.) to hang a brisket/chicken pieces on the rebar rods or cook them on the PBC's grill?
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Never cooked any chicken pieces.
As for as the brisket, I hang mine for at least 5-5.5 hours, then go to the grate, if needed for more bark. Not sure about a difference in taste, however, I do know that the ability to hang the meat sure helps the efficiency of the cooker.
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Tough to beat the simplicity of hanging... The one thing for me (I did a flat) is that the nature of a flat forces you to hook it with the loops in a way that require you to twist or bend the flat unless you hook one on each rebar which removes the ability to run the barrel w/o a rebar which is handy if you need to get the thing hotter. If you pierce the hooks thru at an angle in the right way, then its easier..... i.e. easierr to hang on one rod... Or if you run the hooks through the thin dimension ... Which I would not want to do. These are not serious issues mind you, just something to think about if you're doing a flat.
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Originally posted by JPP View PostTough to beat the simplicity of hanging... The one thing for me (I did a flat) is that the nature of a flat forces you to hook it with the loops in a way that require you to twist or bend the flat unless you hook one on each rebar which removes the ability to run the barrel w/o a rebar which is handy if you need to get the thing hotter. If you pierce the hooks thru at an angle in the right way, then its easier..... i.e. easierr to hang on one rod... Or if you run the hooks through the thin dimension ... Which I would not want to do. These are not serious issues mind you, just something to think about if you're doing a flat.
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