Smoking a brisket flat in a foil pan?

Discussion in 'Beef' started by gotbags-10, Jul 2, 2013.

  1. gotbags-10

    gotbags-10 Smoke Blower

    Just wondering if anyone does this? Pretty sure I've seen it on here before. I have an 8 lb flat. Trying to keep the sucker from drying out. I want to inject and possibly trim all fat so it's not cooking with a bunch of fatty grease in the bottom of the pan the whole time. I could wrap or not wrap. not sure really since its going to be in the pan it might not need to be wrapped. What do you guys think? Nick
  2. frosty

    frosty Master of the Pit

    You're the boss, so try it and see how it works for you.  What about a shallower pan like a sheet pan.  Does it have to be deep?

    You simply don't want to braise the brisket in too much liquid.  You might consider placing the brisket on something like a rack to raise it out of the liquid.  I have used wadded up foil, or vegetables, or even cross hatched skewers to raise meats off of the bottom of a pan.

    Lots of people avoid using a pan, due to it prevents the beautiful bark that people love. Also, it can prevent somke from circulating, and lessen the smoke penetration. Generally, peiople us a pan beneath to catch the juices, which are like gold.

    If you remove most of the fat, all that remains is protein, and it will dry out like nobody's business.  Brisket generally needs the fat and a slow cook to allow the meat to tenderize and the fat to slowly baste the meat while it cooks. Otherwise, it can be tough.

    Give it a try, and remember, eat your mistakes and the evidence goes away.

    Good luck and Happy Independence day!!!
  3. Braising a brisket is a very traditional way to cook it. There are great examples in hundreds of cookbooks. Some even describe a couple days work in their technique. The smoky environment would add some very nice touches to the tradition. I'm like Frosty and say go for it. .

    However, in Jeff's newsletter this month he says, "Cook the brisket in a foil pan for super juicy brisket. The downside is that the bark or outside of the brisket stays soft instead of forming a crust. Fat side up x 2 hrs, fat side down x 2 hrs then back to fat side up until it's done."

    ...but if looking for the brisket like they serve at the Mequite Championship Rodeo, Black's BBQ, etc, I'd look elsewhere
    Last edited: Jul 2, 2013

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