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Foil wrap or foil pan???

post #1 of 13
Thread Starter 
I have a question for the experienced smokers, I've done a couple chucks and wrapped them in foil at 160, I've seen on this site where people put a pan underneath with some beef stock and onions in it, and the dripping's from the roast drip in there, does anyone ever put the roast in the pan with the broth and onions and cover the pan with foil at 160 and finish cooking it to 205, just wondering??????
post #2 of 13
I've never don it myself however, I have heard people say that they do. I would think that it is the same principle.
post #3 of 13
The pan with the broth and onions is usually also used as the water pan, which helps regulate the heat in the smoker. If you are taking the meat off the smoker and putting it in the oven then I would say go ahead and use the liquid for the braising liquid. If you're keeping the meat in the smoker, just use some broth or apple juice and save the pan juices for later.
post #4 of 13
I've put a chuck in a covered disposable foil pan after 160* with a little apple juice and cider vinegar and continued to cook it in the smoker. Did this instead of just foiling it because it was easier to manage in the foil pan and retain the juices. Should work well with the broth and onions. At this point you are braising until it reaches the next desired temperature. You can keep it in the pan until done or remove it from the pan and place back on the rack to frim up the outside if you want a firm bark.
post #5 of 13
I used to wrap with foil, and add a bunch of apple juice.
But the foil would sometime tear on the grates, and then you have a mess.
My wife had a few old metal baking pans.
We got her new ones and I took the old ones, now I just put whatever meat in those pans and cover with foil. No more mess...
Cheaper than always buying foil pans too.
post #6 of 13
Sure. My brain doesn't seem to be able to convey to my hands what "wrapping loosely" should be. And my hands always manage to crimp down the foil too tight and rip it in several places.

So now I have some aluminum roasting pans. I can fit a very small rack that I have in the bottom. I put Chuckie, ribs, picnic, etc.... on the rack in the pan, then mop one last time with the remaining mop getting poured into the pan. I cover it with foil and take it out to 205, or whatever the end temperature is for that days entree. Meat sits about 1/2 above the bottom of the pan and liquid.

Works great
post #7 of 13
I have done it both ways with equal success. I do foil ribs only cause I do not have foil pans long enough for a large rack but otherwise i am about to just do foil pans with foil top as it is easier.
post #8 of 13
That is exactly how I do mine all the time and they turn out perfect.
post #9 of 13

I do it.

My last few chucks I've done I've been putting it into a pan of au jus w/ mushrooms, onions, carrots and potatoes. Then it gets up to 200 or 205 and becomes the greatest roast dinner in the (my) world. Pulling is great too, but recently (last 3 chucks) I've sliced or just cut into chunks and served with the vegis. When pulled I usually serve it on French bread w/ some swiss and dunk into au jus. But I always use the foil pan because you can harvest the juice easier, and I dont think it matters what you seal it in, as long as it's sealed up. I saw a post recently on another forum (sorry, but I swear I rarely stray) where someone used an oven bag to take the meat to temp. Seemed weird to me. I vote for the pan. I do my butts in a foil pan too.

post #10 of 13
I would never have thought to do this...what an awesome idea!!! You guys are the best! Always giving me new ideas!!!! Hello Au Jus!!!!
post #11 of 13
The one thing I have noticed with the foil pans directly on my cast grates is I usually don't get more than one smoke out of them. ( may be the cheap ones I buy icon_redface.gif )
After washing most of the bottoms have quite a few pin holes in them.
I have one cookie sheet (metal ) I'm allowed to use on the smoker and setting the foil pan on top of that gives me a few cooks before I have to toss the foil pan .
post #12 of 13
I would not have thought about that at all..Nice tip to know thanks for asking that ?...
post #13 of 13
I agree with the majority opinion here...

I do ribs, chucks AND pork shoulders this way. Foil roaster, with tightly-crimped heavy duty foil top. However, I don't put TOO much liquid in...maybe 1/2 - 3/4 cup, tops. By the time the juices from the meat are added (the drippings and juice you lose while cooking) I end up with 1.5 - 2 cups total liquid in the roaster pan.

Also, when I do ribs now, I always cut away the last two bones on the rack (the shortest bones). This makes them easily fit into a roaster.

The little two bone sections are foiled seperately, and make GREAT snacks when a buddy shows up with a 6 pack and wants to see what I'm doing.


Also, I use that juice to make a rib glaze. Take 1.5 cups of the juice that has all that good rub in it...cool, skim fat - then bring to a boil until it's reduced from 1.5 cups to 3/4. Kill the heat and add 1/8 - 1/4 cup REAL maple syrup, along with a dash or two of rub. Bring JUST to a slow boil, reduce and simmer 20 min. Cool and apply to the ribs...looks awesome, tastes great too!
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