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How to catch the meat drippings without them just burning up?

post #1 of 7
Thread Starter 

When I did my first briskett a few weeks ago i put a foil pan underneath my meat and put onions and beef broth in the pan and even a little water and it just kept evaporating and just drying up, so what am I doing wrong? its in my uds btw and the pan was hanging right below the meat, maybe I should smoke it in the pan?

post #2 of 7

What temp are you cooking at and how big was the brisket? If you are doing a 10-12 hour cook you are going to need a fair amount of liquid in the pan. Do you have a water pan in your smoker? All of these will affect the juices  

post #3 of 7
Thread Starter 

no water pan and it was a nine lber that cooked for 14 hrs

post #4 of 7

Put a water pan on the lower rack. Your drippins pan was just taking to much direct heat and boiling off all your liquids. When I do them in the WSM I have my water pan, then my drip catching pan and then briskey. I usually just pour a beer into my drip pan at the start then another when I tansfer my brisket into my drip pan and foil it. (I use those disposable turkey pans)

post #5 of 7
Thread Starter 

i guess a uds isnt good for that then cause i dont have a water pan or two shelfs in my first uds, so I just hung the pan under the rack with wire but i am thinking that a heavy pan, not the tin foil ones would be better maybe.

post #6 of 7

Ill be posting soon about a couple of shoulders i did, but when i put a pan under each one im not sure what i was seeing was true. but. it seems to screw with the heat inside the chamber. meaning i couldnt get it up to temp. i took one out and i was fine. or was i just tired and thought i was having problems?

post #7 of 7
Thread Starter 

I guess theres a science to putting a pan in lol

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › How to catch the meat drippings without them just burning up?