A friend of mine just called me to brag about a small brisket flat he cooked with his Weber rotisserie. Apparently it turned out good because he was raving about it. It got me to thinking if there was a way to do it with the point. I'm thinking that clearance might be an issue, especially on the bottom but I can rig something up to raise the rotisserie.
Has anyone tried this? Sounds kind of interesting to me.
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Hmmmm. The point of rotisseries is that the meat is alternatively hot, then cool, then hot again. I don't know how hot I want it to get...
So what do you think sir, could it be done? The more I think about it the more work I think it'd be, at least on a kettle. I'm thinking no more than 15 lit coals on the coal grate with the meat about 6" or so above them. It'd require constant feeding so it definitely wouldn't be an easy cook. Any thoughts?
I think you are on the right track using the amount of charcoal to control temps. The rotisserie kit for the Weber is not made to be airtight and there are lots of places for air to enter, so the number of lit coals will be the only way to control the temp. I thought about doing a butt this way, but decided I'd have to constantly attend the cook, and I'm not willing to do that. Good luck if you decide to try it, and make sure you have enough beverage of choice to last the whole cook.
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