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Foil pans vs foils wrapped tight

post #1 of 4
Thread Starter 
I was wondering if anyone saw a difference between putting your meat in foil pans to wrap or just wrapping it tight with foil. Especially in briskets.
post #2 of 4
I wrap the meat directly in the foil with a splash of liquid (apple juice, etc.), but I'm not sure it really matters beyond personal preference. I know of many who put meats in a pan to cover with foil, and they swear by it.

Best advice is to try it both ways and see which works best for you. Either way will turn out fine.

Red
post #3 of 4

I wrap Ribs in Foil but for big hunks of meat Pans are just easier. Butts can be shredded right in the pan...JJ


Edited by Chef JimmyJ - 5/18/13 at 1:08am
post #4 of 4

I do like Chef JJ, I wrap my ribs in foil, but for bigger pieces of meat like butts, shoulders, and brisket, I use alum pans. Halfs and full size. Less hassle with wrapping, less mess as the pans won't tear when moving them around, they're cheaper, and the pans catch all the good juices that can be degreased, frozen, then reused in other dishes, plus the pans can be washed and used again. As for a difference in cooking times there isn't any.

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