Smoking brisket

use the green egg so have the convection table over the coals legs up and put the brisket on the heavy duty meat grate for 11-15 hours at [email protected] so grate however at the right temp [email protected] wrap the brisket in foil and let it go another one hour with all vents closed great bark and juicy meat

I would smoke it on the rack. Would\nt even dare to do it. If the flame of heat is a little unbalanced then it may cause damage. So smoking on a rack is more considered to be my choice.

I use just the rack in the MES 30. Something about thinking the pan is going to prevent smoke penetration; probably not scientific or reasonable but helps me sleep at night. Also the pan will collect all the rendering fat and leave your meat soggy which could strip rub/bark. Get the best of both worlds and put a pan underneath, with room for smoke to filter up to the meat.

I also use the rack however, I place a pan underneath the rack to catch the fat and other drippings which will greatly decrease the possibility of fires that can cause your meat to burn or overcook. Also, the pan catching the fat and drippings keeps the grill or smoker cleaner. I keep about an inch between the bottom of the meat and the top of the pan so smoke still circulates well. I use cheap disposable aluminum pans from Walmart of which I have in a large range of sizes kept under the grill on the built-in shelf in a weather-tight Sterilite bin and lid so they're readily available when I need them.

I usually smoke better cuts like Prime Rib, Ribeye, and Top Round roasts on a roasting rack inside a foil pan. I like the ease of smoking them for 3 to 6 hours. I have only done one Brisket directly on the smoker rack. I bought one today so I will try one of the pans with the holes in the bottom with a secondary pan on the rack below to catch the dripping.

You really don't want to smoke a brisket in a pan of any kind. Right on the grates is ideal!
You want maximum surface area exposed to the air for smoke adhesion, and you need somewhere for the juices to go. Otherwise it'll be called braising in no time.

I have a Backwoods smoker. I put my brisket on a rack and then put a rimmed cookie sheet on the shelf below it. The cookie sheet catches the drippings. I have used the fat to cook veggies and it is divine as an addition to pastry for meat pies. My smoker has a water pan and this also keeps most of the drippings out of the pan. My personal experience is a better crust and the meat stays juicy without getting soggy. Hope that helps.

On the rack fat cap up. or if you prefer fat cap down and on the rack above add the fat trimmings to keep the surface moist. you an add a drip pan below as long as it is not within 3 or 4 inches fromt he bottom of the brisket. I separate the point from the flat, the 2 pieces seperated cook about 2 hours faster than when you have 1 huge chunk.