Originally Posted by Phillip P Smith
Where to put it? On the bottom shelf? A brisket lets loose a lot of fat. It will be dripping all over the bottom of the smoker and in the electric element and probably catch on catch fire!!
I am used to smoking on a trailer mounted 10 foot long indirect heat smoker!
This Masterbuilt is a marvelous device and I want to learn how to use it!!
I just bought it and am looking for solutions!!!
I appreciate your input!
First of all, leave the water pan in position.
Then put a foil pan on the shelf just below the brisket, under the right half of the Brisket.
Then on the next shelf, put a foil pan under the left side of the Brisket.
I would do this because if your Brisket is as big as the smoker, the only other way to catch all the drips would be to put a big pan under it, and that could block the heat from the heating element causing the heat to be trapped below. The two smaller pans will catch the drippings, without blocking the heat.
If your brisket isn't that big, then just put a pan on the shelf below it, as long as there's room around it for the heat to get through.