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The hook method for hanging briskets I learned from an old timer in Ohio
Been doing this for 25 years and always hung my briskets on two hooks straight through the flat. Last month we got that big order for a catering place, 30 briskets, and my shoulders were killing me by the end. An old timer, guy named Pete who's been breaking down cows since the 70s, watched me struggle and said, "Why you fighting the grain? One hook through the tip, let it swing." I figured he was full of it but tried it on the next batch. Hanging by the tip with one hook, the whole muscle relaxes and it cuts way easier. No more wrestling with it, and my knife work got cleaner too. We moved through the 30 in half the time. Has anyone else switched how they hang stuff and found it changed their flow? Or is this just a Midwest thing nobody told me about?
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stone.troy5d ago
Pete's trick works for sure, but it's not the grain that's the problem, it's the weight pulling the muscle tight when you hang from the flat. Hanging from the tip lets gravity stretch it out so the meat stays loose.
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