For the guys with electric smokers always asking about doing 15 pounders
Stick an empty tall boy under er, width shrunk by 4-5 inches. Pull it out once its shrunk enough. Bonus points for leaving some beer in the can and poking some holes for some adding moisture as the bark forms.
by Creative-Tennis-7740
30 Comments
OriginalZog
Yep, find the biggest wood chunk I have if I run into this. Also helps keep juice from pooling on the top and stopping bark from forming.
slickedbacktruffoni
mmmm nothing i love more in my full muscle than paint and heated aluminum
denvergardener
It’s easier just to put one of the shelves in at an angle. Gives a full packer more space without bending it.
carcarbuhlarbar
You’re gunna get roasted for that. Just use wood.
tjm1371
I thought I was the only one who ran a Bradley cuz I almost never see the here, nicely done!
Rich_Bookkeeper4873
Mmmmm, paint and can liner flavored.
icarus_flies
Love that cooked can lining in my brisket.
CagCagerton125
I used to do this back when I had an electric smoker like this. The last time I used it the fat in the drip pan got so hot it vaporized when I opened it up. Massive fire cooked the entire thing.
Be careful doing something like this.
Baybutt99
theoriginalmofocus
Is this a scene from Alien Resurrection?
throughthequad
Looks like the Chernobyl elephants foot
Longjumping-Lie7445
Far-Win6299
What in the actual f*ck are you doing?: in my most stern Dad voice
Putrid-Classroom-316
Good for you. Show all these prudes that brisket can be cooked by anyone anywhere. I’d hit it.
Putrid-Classroom-316
Sissies have never done beer butt chicken.
GeorgeLikesSpicy92
lol, da fuck.
licenseddruggist
Just use stainless steel cup upside down. Don’t use wood unless you sand it and wash it. Otherwise, you make get splinters in the meat. Overall idea is great just needs refinement, which is what smoking is all about. Ignore the overdone hate/downvotes.
Creative-Tennis-7740
Yall just mad that I used a canadian beer
atom-wan
Boy, what are you doing to that brisket
CarbonRunner
Even the state of Mississippi would require a cancer warning label on this. Like wtf.
I just would have trimmed off that thin piece of the flat that is hanging on by the silver skin.
That said, letting it drape over something helps make sure liquid doesn’t pool and ruin the bark. I usually just ball up some foil on my Weber Kettle if I need to squeeze a few extra inches of grill space. But this works too.
OkTea7227
Did you smoke OxyContin off aluminum as a kid as well?
DrySocket
I normally wrap a (cleanish) brick in aluminum foil and do this. It works, and has really good heat retention.
mann5151
I measure my brisket, and cut off what won’t fit and save it for a personal in the future …I keep the spare double wrapped and frozen🤙🏾
Glathull
I often ball up some aluminum foil even on a regular smoker because that hump underneath prevents any juices from pooling on the top. This means less evaporative cooling and therefore less of a stall to power through if you aren’t crutching.
celtic_sea_salt
rlnrlnrln
It’s beer can _chicken,_ not beer can brisket.
this_is_bull_04
Just put it on an angle leaning against one of the ways, and lower the rack
30 Comments
Yep, find the biggest wood chunk I have if I run into this. Also helps keep juice from pooling on the top and stopping bark from forming.
mmmm nothing i love more in my full muscle than paint and heated aluminum
It’s easier just to put one of the shelves in at an angle. Gives a full packer more space without bending it.
You’re gunna get roasted for that. Just use wood.
I thought I was the only one who ran a Bradley cuz I almost never see the here, nicely done!
Mmmmm, paint and can liner flavored.
Love that cooked can lining in my brisket.
I used to do this back when I had an electric smoker like this. The last time I used it the fat in the drip pan got so hot it vaporized when I opened it up. Massive fire cooked the entire thing.
Be careful doing something like this.
Is this a scene from Alien Resurrection?
Looks like the Chernobyl elephants foot
What in the actual f*ck are you doing?: in my most stern Dad voice
Good for you. Show all these prudes that brisket can be cooked by anyone anywhere. I’d hit it.
Sissies have never done beer butt chicken.
lol, da fuck.
Just use stainless steel cup upside down. Don’t use wood unless you sand it and wash it. Otherwise, you make get splinters in the meat. Overall idea is great just needs refinement, which is what smoking is all about. Ignore the overdone hate/downvotes.
Yall just mad that I used a canadian beer
Boy, what are you doing to that brisket
Even the state of Mississippi would require a cancer warning label on this. Like wtf.
https://i.redd.it/5h2j2yfjs9nf1.gif
I just would have trimmed off that thin piece of the flat that is hanging on by the silver skin.
That said, letting it drape over something helps make sure liquid doesn’t pool and ruin the bark. I usually just ball up some foil on my Weber Kettle if I need to squeeze a few extra inches of grill space. But this works too.
Did you smoke OxyContin off aluminum as a kid as well?
I normally wrap a (cleanish) brick in aluminum foil and do this. It works, and has really good heat retention.
I measure my brisket, and cut off what won’t fit and save it for a personal in the future …I keep the spare double wrapped and frozen🤙🏾
I often ball up some aluminum foil even on a regular smoker because that hump underneath prevents any juices from pooling on the top. This means less evaporative cooling and therefore less of a stall to power through if you aren’t crutching.
It’s beer can _chicken,_ not beer can brisket.
Just put it on an angle leaning against one of the ways, and lower the rack
Beer can brisket?