brisket question

Discussion in 'Beef' started by dougbennett, Aug 6, 2008.

  1. dougbennett

    dougbennett Smoke Blower

    So some "q-views" I've seen show briskets being smoked in an aluminum pan (presumably to catch the juices and keep 'er moist).

    For all you experiences brisket people: What are the pros and cons of using an aluminum pan to catch the drippings? I can think of plenty of pros, and almost no cons.
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    I think you have it figured out the juices, defat, then pour over the slices or something along those lines.
  3. doctor phreak

    doctor phreak Smoking Fanatic

    doug what i do is i put my briskit on the rack for several hours depending on size i have a alum pan underneath it to catch all the drippings asnd then when i am ready to foil i just put the briskit in the pan with drippings and foil top let it go for several hours and then if its not too tender i will put it back on the rack for 1 or 2 hours more hours and foil again without drippins and let it rest ain the cooler..if you see my avater pic this is a briskit i just did and was getting to put in the pan when i took the pic.i think the pro is to keep it moist and tender and the con is...well im not for sure what the con would except your bark won't be as heavy possibly..i hope this helps
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    The only downside would be the meat is sitting in its own juices so the bark on that side wouldn't be as firm and it would be exposed to less smoke since it can't circulate around the entire piece of meat.

    Many here use the pan and from reports they have been very happy with the results. I don't use a pan, the brisket comes out great but that's just my personal preference.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I use a pan below. When time to foil I put it in the pan and cover it. With my electric I can just to 200' and go to bed and pull in the AM.

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