- Aug 30, 2007
- 79
- 10
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.
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.