I have always used pans when foiling my meat. Due to the issue w/ the propane, I will be finishing an order in the oven tonight (I know, cheating). But I cannot pull an all nighter w/ work tomorrow and the National Championship tomorrow night (Go Bucks!) So I need room in the oven for 2 butts and 2 briskets. I will have more room if I do not use pans but I am concerened about the juices dripping on the bottom of the oven. Do any of you ever use foil only w/ no pan???
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1/6/08 at 11:01am