To pan or not to pan

minger

Newbie

Original poster

Jul 19, 2014

11

10

Buffalo NY

• Jul 21, 2014

• #1

Hello all, looking for suggestions and experience here. I'm going to smoke a brisket this upcoming weekend and it's been suggested I place my brisket in a pan. I normally place my meats right on the rack of my bullet. Does using a pan do anything special? If I use a pan, do I put anything in it other than the brisket?

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Jul 21, 2014

• #2

Do not put in a pan until you've hit the stall! If you put in a pan from the beginning then you won't have the smoke hitting the meat from all around. Just my opinion of course and I'm sure there will be more opinions to come but I would imagine they will most likely be the same ;-)

 

minger

Newbie

Original poster

Thread starter

Jul 19, 2014

11

10

Buffalo NY

• Jul 21, 2014

• #3

The smoke on all sides is what I concerned about. What is the "stall"? If I place the brisket in the pan after that, I imagine it will collect some juice that I pour over the brisket as it rests?

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 21, 2014

• #4

I don't pan or foil anything I smoke. I will place a pan below the meats to collect the juices sometimes. Straight on the rack is the way for me.

 

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craigstoeckle

Newbie

Jul 5, 2014

12

11

Located in New England.... but love The 'Burgh

• Jul 27, 2014

• #5

My three cents' worth....  the pan is great for adding moisture to the meat and collecting dripping, but I am not a fan of putting the meat in a pan at all.  I agree with Brooksy and Dirtsailor2003 - don't foil or pan, especially in the beginning of the smoke.  Get that smoke all over the meat by putting it on the rack directly.  As an aside, I'm doing two 4+ lbs Smoking Beer Can Chicken's today on my 22.5 WSM. Mmmmmmm.  Good luck, 

 

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minger

Newbie

Original poster

Thread starter

Jul 19, 2014

11

10

Buffalo NY

• Jul 27, 2014

• #6

I chose against the pan, but did try something new. Since I was spraying/mopping with Dr. Pepper, I decided to fill the water pan with it, too. It gave it a great aroma and the sugars were a great addition to my brisket. I smoked at 220 for 9 hours. Brisket was tender and juicy all the way through. Thanks everyone!