Brisket on a Rotisserie
- Thread starter danbono
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I have the Octoforks and thought very hard about doing this.
I am certain the Octoforks will hold it, not sure if regular forks will
I am certain the Octoforks will hold it, not sure if regular forks will
bbqbrett
Master of the Pit
Hi All NOT sure I'm going to do the brisket on the rotisserie..Will keep you posted.
If I do go the Roti way it has to be hot n fast, no way to get temps at 225 with the Roti
Thanks Dan
PS This will be the 1st time using a rotisserie, for me
If I do go the Roti way it has to be hot n fast, no way to get temps at 225 with the Roti
Thanks Dan
PS This will be the 1st time using a rotisserie, for me
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Hi All Brisket is still in the defrosting mode. Had to go to plan B small pork shoulder and a rack of Baby Backs.
Boy the rotisserie really cooks fast , a little over 2 hrs and the BB's were done, shoulder is still on.
I couldn't keep on eye on the cook temps too good, had other things to do like mulch the garden and replace a door bell.
Right now temp is sitting at 358 all vents closed except the top vent..Is the rotisserie suppose to cook that fast?
Dan
Top off just for the pics..Will the temps go down with the top off?
Boy the rotisserie really cooks fast , a little over 2 hrs and the BB's were done, shoulder is still on.
I couldn't keep on eye on the cook temps too good, had other things to do like mulch the garden and replace a door bell.
Right now temp is sitting at 358 all vents closed except the top vent..Is the rotisserie suppose to cook that fast?
Dan
Top off just for the pics..Will the temps go down with the top off?
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Good looking cool!
Inhavent done a brisket onthe roto. Main reason is we prefer Tri tip. Which works great on the OctoForks.
Inhavent done a brisket onthe roto. Main reason is we prefer Tri tip. Which works great on the OctoForks.
johnmeyer
Master of the Pit
I am not a rotisserie expert, but I do own and use one. It has always been my understanding that its main benefit, compared to just putting a hunk of meat on a grate over some coals, is that you get absolutely uniform browning, and that the meat "self-bastes" as the juices flow around the outside of the meat before eventually dripping into the pan.
For a brisket, even if you are not planning to smoke, but merely to cook it, I'm not sure how important these two things might be. Because of the fat content, I wouldn't think there would be much need for basting, which is usually done to keep meat moist, such as basting a traditional in-the-oven turkey breast. Turkey breast contains very little fat, and therefore benefits from basting. As for the browning, the rotisserie might help but, once again, given the fat content, I'm not sure what sort of result you would get.
I'll be interested to hear from anyone who has actually done this and, if the result is really good, I might give it a go!
For a brisket, even if you are not planning to smoke, but merely to cook it, I'm not sure how important these two things might be. Because of the fat content, I wouldn't think there would be much need for basting, which is usually done to keep meat moist, such as basting a traditional in-the-oven turkey breast. Turkey breast contains very little fat, and therefore benefits from basting. As for the browning, the rotisserie might help but, once again, given the fat content, I'm not sure what sort of result you would get.
I'll be interested to hear from anyone who has actually done this and, if the result is really good, I might give it a go!
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