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.

Rotisserie brisket

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

    Rotisserie brisket

    Has anybody tried a brisket with a rotisserie, following the normal process with indirect heat? Would there be an advantage? Of course I would have to tie it up well.
    Just curious. I wonder if the spinning would effect the bark.

    #2
    I haven't tried it, but there is something special about a rotisserie chicken I really like. I say go for it and report yer findings. You can also send me a hunk for a second opinion.

    Comment


      #3
      As long as you have a set up that allows you to control your heat/fire for a long time, heck, go for it! Be a pioneer!!!

      Comment


        #4
        I have had the same thought, as ive been messing around with my rotisserie lately. And i have a brisket in freezer...hmmm

        Comment


          #5
          Only problem I see is weight versus how strong your motor is, as well as balance. Hard to spin something big and floppy. But hey give it a go.

          Comment


            #6
            Originally posted by Troutman View Post
            Only problem I see is weight versus how strong your motor is, aswell as balance. Hard to spin something big and floppy. But hey give it a go.
            I have a extra strong motor. I've spun a 22 pound turkey on it. I used a pair of vise grips to help with the balance. I tighten them to the end of the spit adjusting the the angle of the handle to the angle of the spit rod to get weight I need. Works real well.

            Comment


            • Ahumadora
              Ahumadora commented
              Editing a comment
              Great idea... your a smart cookie..

            • Huskee
              Huskee commented
              Editing a comment
              I agree, smart.

            • CaptainMike
              CaptainMike commented
              Editing a comment
              Yes, quite the fart smucker indeed.

            #7
            Works much better than the standard weight that comes with the rotisserie.​​​​

            Comment


              #8
              i think you've officially talked yourself into some homework

              Comment


                #9
                This is an interesting idea but I don't anticipate it to produce anything much different than regular methods - perhaps less bark depending on how you mount the meat. Both are smoking over indirect heat and both allow the heat and smoke to envelope the meat.

                I think you'll have to figure out the temp at the height of the meat which will be different than the grate temp. But hell... try it! Why not?

                Comment


                  #10
                  It may be dizzy after along cook!

                  Comment


                    #11
                    If you have butchers string bind it up loosely so it’s not flopping around but still kinda sorta aerodynamic it would work
                    Bark should form in the folds of flesh so to speak
                    May have to adjust the string every so often as the meat looses mass and shrinks

                    Comment


                      #12
                      I have to agree with the hypothesis that simply in indirect heat it won't be worth the effort. Rotisserie chicken is supposed to be done over a more direct heat source and the spinning makes the stop-start-stop-start slow cook and the drippings do their magic. I can't imagine all indirect accomplishing this. I hypothesize, but I don't know.

                      Comment


                        #13
                        I think you guys might be right. Rotisserie would not be the best idea for indirect heat.
                        So the grate it is. But thanks for your input. Maybe you saved a good brisket.

                        Comment


                        • Ahumadora
                          Ahumadora commented
                          Editing a comment
                          Visually I don't like rottisere meats as they often have lines from juice n fat circling the meat. I just don't see much advantage of cooking a brisket like this.

                        • holehogg
                          holehogg commented
                          Editing a comment
                          I did and it turned out great. Was bone in brisket. https://pitmaster.amazingribs.com/fo...pic-s-to-start

                      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
                      Meat-Up in Memphis