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**Mr. Bones** · July 31, 2017, 11:54 AM

In my mind, envisionin' doin' jus; that, I would likely plop th' brisket on th' peel, then pull, cause I'm afeart slidin' it underneath might wipe out my outer seasonin', and/or bark...
BUT...th' peel might well make it easier to handle, from that point on...
An', NOPE, I ain't tried it, Amigo...

**CandySueQ** · July 31, 2017, 12:05 PM

I use frog mats and/or my hands (gloved up twice!). Frog Mats can be manipulated bare handed. Been known to lift and flip to turn over. But cloth gloves covered by latex gloves gives good insulation from heat and I can feel how the meat is cooking.

**Jerod Broussard** · July 31, 2017, 12:18 PM

Pretty sure Smoque BBQ in Chicago uses one 1:16 in the video below

**RonB** · July 31, 2017, 12:41 PM

That's a neat idea.

**Mr. Bones** · July 31, 2017, 12:51 PM

Reckon if this catches on, I'll jus' call it my 'brisket spatula', instead o' 'pizza peel' lol!!!

**fzxdoc** · July 31, 2017, 12:56 PM

I sometimes use a cake lifter to get Pork Butts, Pastramis and Briskets off the grate when it's time for them to come in from the playground. For me, it's just the right size--not quite as large as a pizza peel with a better handle.

Fat Daddio's Cake Lifter

Kathryn

**BigJoe** · July 31, 2017, 04:23 PM

I have a B-Day coming up in a few months. May have to put that on my list.

**Huskee** · July 31, 2017, 04:50 PM

Great idea. I just do the Aaron Franklin burn-my-hands-grabbing-it system

**Jerod Broussard** · July 31, 2017, 05:35 PM

I got sooooo tired of burning my phalanges.

Cotton liner with XL latex over that. Match made in heaven.

**Karon Adams** · July 31, 2017, 06:12 PM

I use a separate grill surface. I put my piggies on the main grill, then put the meat on this grill and set the butt, grill and all, on top of the trotters. all I have to do is pick up the grill and bring the entire piece of meat in at one, whole and easily.

**PaulstheRibList** · July 31, 2017, 06:19 PM

Great idea! My fav is the Hell's Handle turners from Mercer. They are tough. A single one can lift a large brisket without bending. I use two of them at a time, so I can lift, grab the next bite and lift, repeat, and so remove a brisket/butt without loosing any bark.

Mercer Culinary M18350 Hell's Handle® High Heat 8" x 4" Heavy-Duty Square Edge Turner

https://www.webstaurantstore.com/mercer-m18350-hells-handle-high-heat-8-x-4-heavy-duty-square-edge-turner/470M18350.html

Handle the heat of a steaming hot grill with this Mercer Culinary M18350 Hell's Handle® high heat 8" x 4" heavy-duty, square edge turner. The heat-resistant handle can withstand up to 450 degrees Fahrenheit and absorbs 50% less heat than a standard polypropylene handle, remaining cool to the touch even in the hottest conditions. Plus, this tool has a 45-50% higher melting point than traditional handles, ensuring that it will remain durable long beyond the competitors' models. Perfect for commercial use, the dimpled handle features a dual-textured finish for extra grip, slip resistance, and comfortable use! The handle is also completely sealed for excellent sanitation. This turner's blade is made of high carbon stainless steel, presenting a polished, high quality appearance and reliable performance. All Hell's Handle® heavy-duty turner blades are twice as thick as the standard style and feature the perfect combination of stiffness and flexibility so you can flip larger grilled foods such as burgers and steaks while retaining the slight pliability or give you need for easier use. The beveled edges are sharp enough to get underneath any piece of meat, and they can even scrape off built-up grease on the griddle. These turners make grilling faster, safer, more efficient, and overall a more comfortable cooking experience! Overall Dimensions: Blade Length: 8"Blade Width: 4" Overall Length: 16"

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