Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hanging a large brisket on pbc

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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.

    #2
    I’m having a hard time visualizing yer predicament.

    Comment


      #3
      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. 😉

      Comment


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

      #4
      I put the hooks a little lower, so it bends a little at the hook.

      Comment


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

      #5
      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

      Comment


      • 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.

      #6
      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.

      Comment


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

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review


    Compact Powerful Sear Machine For Your Next Tailgater


    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

    Click here to read our detailed review and to order


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review


    GrillGrates Take Gas Grills To The InfraredZone


    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special

     

    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.