Hi fellow PBC'ers...It seems like no matter what size brisket I buy they are long and the bottom of the flat gets down into the charcoal. Obviously you could solve for this by sacrificing the bottom of the flat. Is that what most people do, or does anyone hang them sideways, maybe in a ")" shape, using both pieces of rebar?
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I did a 5 lb. flat a few weeks ago, and didn't have a problem with it coming near the coals. I think mine hung a little diagonally (accidently), so that may have helped. Are you serial-hooking yours? I did for security, dunno if that forced the flat to hang at an angle or not...
EDIT: If you've got room in the cooker, why not use two hooks across the two rebars? Should be plenty of height when hung that way. -
I just did a 15lb full packer in my PBC along with 3 racks of ribs. I had to use more hooks and hung it on an angle along one rebar. When this was taken it had kind straightened out again but was off the coals.
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I cut the thickest part of the point off on briskets that are approaching 19 inches.Comment
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I've seen videos of people interlinking 3 hooks and hanging from the second or third hook, at least until it shrinks down a bit during the cook.Comment
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Trim the very bottom off, until it doesn't hit the coals any more. And make sure you hook the brisket so that it is as high as possible in the barrel.Last edited by Spinaker; April 3, 2017, 05:58 PM.Comment
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This would be the first time anyone was glad for shrinkage.
Not sure if its the best solution to go with – pulled out the brisket, slipped a hook in the bottom and hooked it to the other rebar making a |U| shape. After the first hour or so you can remove the second hook and let it hang the normal way.Comment
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Thanks everyone -- good stuff.Comment
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I saw (I think it was on the PBC YouTube channel) they double hooked the brisket and for the 1st few hours of the cook they used the 2nd hook down to hang the meat. Then after the brisket had shrunk up some they moved it to the 1st hook. have a small brisket I'm trying to do but Sat and Sun it was windy and raining (cant get the coals to light) then today had real life stuff to do
and tomorrow its suppose to be 30 to 40 mph winds? When well the madness stop?
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Have actually just let it sit on top of the coals for the first few hours with no issues. Call me lazy. My wife does
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I'm curious about this as well as I have PBC on the way, shipped today! This was one of my concerns about the PBC, food hanging in the coals. I was searching another forum today and someone cooked their first brisket in the PBC on the rack. They were very happy with the result. Did a whole packer, said they wrapped with parchment paper AFTER it pushed through the stall, they didn't mention weight, cooked in 8 hours.Comment
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PBCDad I almost always PBCed my full packer brisket on the grate. The other times I cut it in half.
Same with ribs, always cut them in halfComment
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I think due to the higher heat of the PBC, I have tried the pink parchment but have had better results crutching with foil. In fact, and this is the honest truth; I have attempted deviations from Noah's recipes but have always found that how he does it yields the best results. I use my own rubs and such, but I usually stick with what Noah has found to be the best way to go.
As far as falling into the fire, last year I was doing two pork butts at a shot. I hung them at noon and came home at 4PM to find one of them had fallen off and had been on top of the fire. I knew something had gone wrong because the PBC was smoking like I had never seen before.
I pulled the butt out and wiped off the cinders. The other one was fine. The one that was on top of the fire was darker. I cut into it a little and found all was not lost. I wrapped them both and crutched.
The one that fell into the fire was, to this day, the best pulled pork I have ever made. SO you know, it's not a bad thing.
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