Smoking my very first brisket point this weekend. Did the bread test to check for my hot spots. Now that I’ve found them those of you that are the experts do I hang it out in the middle or more to the left and what side should the point face. Traeger pellet for those of you wondering what I’m on.
by Jbro12344
24 Comments
I’m sure this isn’t anything new but this is genius. Thank you.
Oh, it’s a variation of the biscuit test. Nice.
I heard you want the brisket as far from the fire box as possible so the left of the grill?
if you go column-row I’d put the top left corner of the flat at 2-1
Would a convection fan fix this issue?
whats the temp? and how long to test?
Just curious, what do you do with the bread? Trash, or croutons / stuffing / something else?
Smart.
Mmm smokey croutons
I will take 2nd row 3rd from the right to go with my brisket plate please
May want to adjust your diffuser plate if you can while you’re at it. But you’ll have to test again.
How is this the first time I’ve ever seeing this?
My hot spots look very similar. Found them using wings
https://preview.redd.it/ykhyrznwiq0g1.jpeg?width=1179&format=pjpg&auto=webp&s=65087a57c6ef91f75f1878c3f373c95566cc7ac9
I want the ones circled in red please place it right there and let me know when done and I will be over
What in the fuck
This is kind of a “duh” moment. The drip tray isn’t covering the heat in the front (burnt bread). The bread on the left is closer to the top of the drip tray where heat doesn’t get around it as well. The good bread is where the drip tray moves downward towards the drip bucket allowing more room for the heat from the firepot to move around it.
Hot damn!
Top rack, trimmed fat underneath to tender for wrapping, saving and soap making. Yes, soap making!
Well, I know what I’ll be doing tomorrow.
Guessing this might be a pellet grill? If so I recommend putting the fat cap down since that’s where the heat will be coming from.
OP,
At what temp did you toast your bread?
I’m gonna try this on my smoker and see what happens. Assuming you did it for X number of minutes per side please advise thank you.
Edit.. I would have my point on the right and my flat on the left. The Republicans can take far more heat than the Democrats and still do a good job and that’s about all I’m gonna say.
First time seeing this. Should I do this test on my Oklahoma Joe or is this irrelevant for an offset smoker.
I’ve always meant to do this at home but just haven’t – inspired me to actually do it this weekend
Brilliant but is this just to know where to place your meat or can something actually be done about this?
I know that BBQ Pits by Klose uses “tuning plates” to manage heat distribution — they’re basically individual baffle pieces that they rearrange after iterations of temperature testing. I went to their shop in Houston and they had just finished a 6-figure pit for Google. Fuckin next level shit.
Ouch