Brisket

[pulling-pork]

So I did a brisket yesterday, I haven't done may of them. I used a foil pan which I have never done before. It turned out nice tender & moist. There wasn't a lot of bark or smoke flavor though due to the pan I'm guessing. Has anyone else done this & have the same result? I have an Oklahoma Joe off set reverse flow smoker. I am open for any suggestions or tips to help me with my brisket smoking.

 

[thirdeye]

Many folks cook in pans, mainly for the convenience and it's easier to rotate pans in the smoker. I think smoking without the pan gives better smokey flavor, and I believe hanging a brisket is a more consistent flavor.

 

[SecondHandSmoker]

Yep, especially with small flats.
Were you smoking a flat instead of a packer?

 

[pulling-pork]

Yep, especially with small flats.
Were you smoking a flat instead of a packer?

Yes flats

 

[SecondHandSmoker]

Yes flats

It is not a "wrong" or "bad" technique to pan flats or even add liquid to the pan to prevent the flat from drying out.
In fact, this is one of the prefered methods to enure a small flat does not dry out during smoking.
Just don't expect to have firm bark development.
The pan will deflect smoke from the bottom of the brisket while leaving just the top and exposed sides to attract smoke particles.
Bottom line: If this technique produces your desired results, then chalk it up in the win column.

 

[pulling-pork]

It is not a "wrong" or "bad" technique to pan flats or even add liquid to the pan to prevent the flat from drying out.
In fact, this is one of the prefered methods to enure a small flat does not dry out during smoking.
Just don't expect to have firm bark development.
The pan will deflect smoke from the bottom of the brisket while leaving just the top and exposed sides to attract smoke particles.
Bottom line: If this technique produces your desired results, then chalk it up in the win column.

Thanks for the reply next smoke I will try without the pan want to get that good bark & wrap it in butcher paper. I like using foil pans very convenient as you can tell in my profile pic lol. I could always add a rack on the foil pan & rest the meat on it so it catches the juice. I like to use it to baste it during the cook.

 

[SecondHandSmoker]

Thanks for the reply next smoke I will try without the pan want to get that good bark & wrap it in butcher paper. I like using foil pans very convenient as you can tell in my profile pic lol. I could always add a rack on the foil pan & rest the meat on it so it catches the juice. I like to use it to baste it during the cook.

You're welcome.
That sounds like a good plan.
Play with it to perfect it to your liking.
Personally, I dont wrap butts or briskets to power through the stall.
Then again, I'm an old retired guy, so I'm either doing one of three things during a long smoke; sleeping during an overnighter, napping, or drinking....err..except when the wife is hungry.

 

[Fueling Around]

I don't have experience with your smoker.
I last smoked a brisket on Saturday on a pellet pooper.
I agree with thirdeye that suspending is the easiest to get full smoke. You can put a shallow pan under the meat to collect drippings.

 

[mike243]

I have used a cooling rack under stuff setting in a pan so it gets more smoke, works well but not the same as no pan.

 

[SmokinAl]

I always pan a flat, but a packer goes right on the grate.
Al

 

[SecondHandSmoker]

I always pan a flat, but a packer goes right on the grate.
Al

Al,
If I remember correctly, you also inject those small flats.

 

[SmokinAl]

Al,
If I remember correctly, you also inject those small flats.

Your absolutely right, I do inject those small flats!
Al