No, the original greek gyros are also stacked meat on a vertical spit. The ground meat version, and mixing it with beef, is a relatively recent American innovation that has now become nearly universal. But its still not traditional, its just the version you find basically everywhere now.
Lanx
what temp do you normally wrap your brisket? I was thinking 175-180ish and paper. 
175 is the usual temp where ppl say wrap w/ paper/foil/foil boat, the goldee method is to wrap to 195 and put a big dollop of tallow (b/c it will be super dry) to rehydrate.
Got my 13lber out yesterday to thaw and was gonna prep and dry brine today, get up early start the cook tomorrow. I also don't think I'm go to trim it all that much. I don't give a shit if there's some crispy bits or crispy fat on some of the edges, it's not competition, or for a restaurant. You ever try injections, was thinking about using some beef bone broth?
Actually got it prepped and seasoned earlier. I trimmed a little bit of the fat off but surprisingly the fat cap on it wasn't as thick as I thought it would be. There was just a section on one of the sides that was a little thicker but you can see the thickness on the other side and it wasn't bad. It also didn't have a mohawk. And was surprisingly even or symmetrical already, just kind of long and I'm wondering if I'm going to be able to squeeze the whole damn thing on the kettle. I'll make it work though and I'm sure as it shrinks, there will be plenty of room.
I've got a few of those stupid Omaha steak styrofoam coolers from crappy Christmas gifts that I save specifically for resting meat. Figure out tossing in one of those. I just have no clue how long it's going to take on the kettle. I've done flats of corned beef that I turned into pastrami on it in the past, and I don't remember them taking maybe but five or six hours, if that.
are you gonna cook low at 225 or high at 275?' you might not have rest time, i mean you can hold a brisket at 150 for hours, i would start earlier
Probably 275 is what I was going to shoot for. I'm just not familiar with a decent age of time on how much it's going to take the cook the damn thing.
Mine was 16lbs, 15lbs after teimming probably, 18hrs
Hey, meant to ask you, what didn't you care for about injecting it? What did you use? Thought you just not notice that big of a difference and it was just an unnecessary step?
idk it was my first few briskets, along with being a noob, i dont think it helped, it was one of those "flavor injectors". i dont think you need it for flavor, i dont ever see any of the popular smoking channels doing injections either.
Like I said I was just thinking about doing a little bit of bone broth and I think I've got some Tony satchery real butter that I was maybe going to mix in with it. I don't mind a brisket that's not your normal flavor of just stupid salt and pepper. The rabbi put online was just kind of a hodgepodge of stuff I had floating around, there's quite a bit of cumin, garlic, and various other spices.
Yep. That's what I know, and I always turn out good pork butts and stuff off of it, despite the lack of real estate. Plus that's slow and sear has the water trough next to the coals, and putting down some foil under the brisket along with a pan that catch all of the drippings because I didn't trim, but figured I could use any of that fat to paste on before I wrap.
