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Hanging a large brisket on pbc

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    Hanging a large brisket on pbc

    Anyone have a solution for a large/long brisket that touches the coals when hung on the pbc? Full packer at about 15 lbs.

    I’m having a hard time visualizing yer predicament.


      Don’t know the PBC that well, I thought they are the same diameter as my 18.5” WSM. I panicked the first time I brought home a chunk of meat that appeared too big and the solution was simple. I think it was Huskee here pointed me to a simple solution; I put a chunk or two of wood in the middle underneath it to lift it some and created an inverted U shape. In fact I have one in there right now as I type.

      It doesn’t solve your ‘want’ to hang it, but it give you a way to cook it. They come out fine using either method. And if it makes you feel ‘wrong’ resorting to cooking a brisket WSM style, let it be known I cook my ribs PBC style using a Hunsaker hanger system. 😉


      • Razor
        Razor commented
        Editing a comment
        Oh and using some wood underneath reduces the tendency of having liquids pool on top, killing your bark.

      I put the hooks a little lower, so it bends a little at the hook.


      • FireMan
        FireMan commented
        Editing a comment
        That’s what I was thinkin. Wonderin how long is that hunk.

      I have smoked a couple of 15# before trim briskets and put the hooks a lil lower on the brisket
      I did have a problem with the briquettes snuffing out around 7 hrs. Just have to aware of that .
      I was using KBB.
      I yanked it out and refueled


      • bbq_sector21
        bbq_sector21 commented
        Editing a comment
        When I cook a brisket, I carefully arrange the charcoal briquettes one at a time to get as much fuel in the basket as possible. Standing the charcoal on its edges, I'm able to get two full layers. By arranging the briquettes this way, you can get more in the basket than if you just pour them in.

        I've been able to do 12+ hour cooks at 225 without refueling. A Fireboard was used to control the temperature.

      Trim 4-6 inches off the flat end and grind it for the best hamburgers, which you can cook and eat for lunch while the brisket chugs on for dinner later.


      • crazytown3
        crazytown3 commented
        Editing a comment
        I vote for this one.


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