I did 35lbs of brisket in the PBC (3 packers). Recognizing the limited space on the grate, Once at 160 or so, had to wrap and then finish in the oven.
I'm wondering if anyone has cooked a brisket straight through with it hung the whole time or alternatively crutched and re-hung for the remainder of the cook. Or even not crutched and just placed the meat flat on the grate. What were your observations? (I typically inject the flat with a beef stock).
It would seem that if the placing on the grate could be avoided, the cooking capacity would rise considerably.
Thanks!!
I'm wondering if anyone has cooked a brisket straight through with it hung the whole time or alternatively crutched and re-hung for the remainder of the cook. Or even not crutched and just placed the meat flat on the grate. What were your observations? (I typically inject the flat with a beef stock).
It would seem that if the placing on the grate could be avoided, the cooking capacity would rise considerably.
Thanks!!
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