Hi everyone this would also be my first post here Anyways my first cook on this beauty was a couple of birds pretty much following the standard instructions. I cracked the lid at the end of the cook to try and get the skin just right, not sure if it would have worked just as well without doing that but I guess I will find out in future cooks. I don't think I have ever had such a juicy bird before! Pretty impressed with this cook and am looking forward to doing a 14lb packer brisket next. Would you all suggest hanging the brisket or putting in on the grate? Anyways thank you in advance and great to be here!
Awesome. Congrats on a great cook. Personally I hang everything if possible, so I’d hang the brisket and daisy chain it and might even pull and put on the grate after the stall even if you don’t wrap
I agree that hanging is the way with a 14LB brisket. Please double hook and measure the length of your hunk of meat to compare to the distance from rebar to charcoal basket. I've had to use a third hook to keep the end out of the coals.
Brisket,,,, I have cooked several 14# ers,at different times of course
always hung them ,daisey chain, and had no problem
hit the stall and wrap and check ur coals
Outstanding! When I pulled up this post it came up first with the view of the birds. It was a stunning entrance.
Personally, I’d hang the brisket. Welcome, eat good & have fun!
I believe that hanging meat puts it in the "magic convection zone". Also some things, like chuckies, will tend to sag during the cook which allows for more surface area to collect smoke.
Welcome to the PBC world! You have a lot of great cooks in your future.
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