Recent content by Chef_Jeff
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
C
BRISKET FLAT, MY WAY
Well, I ended up using my wife’s glass pan, everything was going fine, but the smoke was approaching 6 hours and it was time to get dinner on the table, so I cranked it up to 450-500 to finish it off and also hopefully crisp the onions a bit. Not only did it bake some of the juices onto the pan... -
C
BRISKET FLAT, MY WAY
Thanks! One other question… if I don’t have a foil roasting pan (and don’t really feel like running into town just for that), I should be able to just use a glass pan, right? Isn’t it just to make sure the juices are contained? Material shouldn’t matter for smoking, right? It’s not like baking... -
C
BRISKET FLAT, MY WAY
Hi Al - 1) THANKS! 2) when you injected with the soup, I noticed you used Campbell’s CONDENSED soup. Did you add water or did you just inject with the condensed soup after straining?
