PBC Blues, not enough hanging space / length

[Twisted T's Q]

I know I cant be the only one with this problem , wish I didn't have to cut the ends off of my briskets when I cook them in the pbc, what do you boys do with your ends that you cut off ? maybe it has been discussed before ? if so i didn't see it or have forgotten....

 

[Bludawg]

Must have been a Texas Steer:biggrin1: First time I ever heard a man complain he had to much meat hangin:shock: Sorry you left that door wide open. I guess you could save it grind it for burgers, use it in chili, season it up and hang it for burnt ends on this cook.

 

[Twisted T's Q]

Must have been a Texas Steer:biggrin1: First time I ever heard a man complain he had to much meat hangin:shock: Sorry you left that door wide open. I guess you could save it grind it for burgers, use it in chili, season it up and hang it for burnt ends on this cook.

lol i dang sure did, i usually do the later, season them up hang and cook them pull them at about 3 hours and eat them, i have been cutting them in about 2 inch strips, normally have to cut 3 or 4 strips off to get the main brisket up off the coals

 

[ssv3]

Never had that problem in the PBC but then again my briskets haven't been larger than 14lbs.

 

[BB-Kuhn]

When mine touch, only the very tip gets charred but who cares?

 

[tortaboy]

Just put the hooks lower in the meat. If the top folds over, no big deal. This will raise the bottom.

 

[Twisted T's Q]

Just put the hooks lower in the meat. If the top folds over, no big deal. This will raise the bottom.

good advice I will try it, thanks

 

[SPRfree]

Or I was thinking you could use 2 hooks and hang it horizontally.