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Quick Brisket Question

post #1 of 8
Thread Starter 
Smoking my first brisket tomorrow!

I'm going to place the meat in a foil pan and smoke it to 170* (I'll flip it twice before it hits the magic temp). I understand that I'm supposed to wrap it in tin foil and cook it till about 190*

Do I just put some tin foil on top of the pan, or do I remove the brisket from the pan and wrap the entire brisket in foil? If I'm to discard the pan, what do I do with all the lovely juices that have accumulated?

Thanks in advance!
post #2 of 8
Here is a good link to do brisket.

Good Luck.. Don't forget pics
post #3 of 8
Heres an overnight brisket smoke that I did where I used to foil method. I'm pretty sure I say what temp to wrap for both the point and the flat.


Also, why you cooking in a pan? Why not directly on the grates? Directly on the grates makes for much better even smoke circulation around the meat.
post #4 of 8
Thread Starter 
I don't know. I read on these here forums that a pan is the way to go. I ain't never done it before, so I'm open to whatever!
post #5 of 8
I've never used a pan, the only plus side to using a pan is to keep moisture close to the meat. When you foil, you'll be doing just the same thing. Smoke with the meat directly on the grate until the meat hits 170, then foil. I don't even flip mine. I use the the "self basting" method, so I don't even have to open the smoker until the meat hits 170, so I can foil it.

just my .02... save the foil pan for the fat trimmings and do a self baster. If trimmed correctly (this is a link to a buddy of mine's forum http://www.thepickledpig.com/forums/...n-brisket.html he and I both use this trimming method with tried and true results), you'll be able to pull the flat and the point apart and foil them separately when the IT's hits 170. Let the flat go to 195 and the point go to 200. Once they are both done, slice the flat and cut the point into cubes. Cover the "point cubes" with your favorite sauce and put them back into the smoker for another hour or so for some burnt ends.
post #6 of 8
Hi - I don't foil my brisket while cooking, or use a pan. I will foil it after it gets to 200 degrees when I rest it in a cooler. Good luck on your cook.
post #7 of 8
Like ellemae I don't foil my brisket until I'm finished it and let it cool in the cooler. Don't use a foil pan at all for you will loss alot of the smokey flavor, just put the meat rite on the grate and you will love it. Believe us please.
post #8 of 8
I use a pan below to catch the juices and then foil in the pan to 195 -200.

Works well. Why waste all the necter of the Gods?
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