Brisket hung sideways?

[rototiller78]

Has anyone hung their brisket sideways like a packer brisket instead of down? If so, how was the result? Or is that a crazy idea?

[Jerod Broussard]

Never tried it. I've done upside down putting the point down near the bottom. Didn't care for the results.

[Huskee]

You mean with the long edges up & down, point & flat on L & R sides?

[rototiller78]

Yes Huskee the point & flat facing L & R or running left to right & not hooking the point and having the flat down near the coals like normal. Not sure if I explained it right.

[rototiller78]

Like the length of the packer brisket hooked to where it runs parallel to the rebar(s) & not perpendicular to them.

[Huskee]

Gotcha, at first I pictured hanging it horizontally with the top up and bottom down...then I thought 'what's the difference between that and just putting it on the grate'...so I figured this is what you must've meant. I picture if anything this making the downward side more done than the top...that might be a good thing, then each slice would have a more done end and less done end, theoretically.

[rototiller78]

Next time I cook a packer brisket I'll do it "sideways" & report back on the results (w/ pics of course, cause w/o 'em...it didn't happen).

[mikebarish]

Following this. I've considered trying a sideways hang as an experiment. Very curious.