Smoking brisket in a foil pan

[gotbags-10]

So I was thinking about trying to smoke a brisket in a foil pan with the fat side down so as to still allow the bark to form on top but keeping the bottom in the juices and fat hoping to make a juicier brisket. I'm sure it's been done just seeing if it might be worth it or not. 

 

[austinl]

I have never tried to this for the entire cook on a brisket but I can compare it to another smoked item: meatloaf.  Unlike some I do not poke or cut the foil pans and that smoke gets all the way through anyway so I wouldn't think you'd notice much of a difference on the meat however, trapping all of the fat down there might make your juices a little greasy.  Give it a try and document the results for us, and by document I mean with pictures ;)

 

[gotbags-10]

My smoker is to small for packers so I end up separating the point and flat. I was thinking I would just do the flat in there seeing as there is way less fat and smoke the point normally.

 

[humdinger]

My smoker is to small for packers so I end up separating the point and flat. I was thinking I would just do the flat in there seeing as there is way less fat and smoke the point normally.

That sounds like a good plan. Try it out, take pics and notes, then let us know what you found. I've never done this but I do a lot of basting on my briskets so this may help eliminate that step.

 

[chef jimmyj]

I am not sure you will gain a whole lot with the fatty side sitting in the rendering fat and any juices that accumulate. But the exposed portion will get plenty of smoke. The only other down side is you don't get to make my Smokey Au Jus to dip the Brisket in...JJ

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

[bruno994]

It will work no doubt.  This will allow you to catch all those good drippings during the cook, just strain the au jus after the cook, place in a freezer for an hour or so then spoon out the layer of fat.  I will pan mine when I wrap at 165 IT on my briskets if I don't have a full smoker, if it's too full, I have to wrap with foil, the pans take up too much room.