So I'd like to do 2 different flavour chucks in my new WSM, smoke for a bit then foil and braise.
Is leaving the chucks in a tin pan going to:
1) still get a good smoky flavour?
2) affect the bottom of the roasts?
while avoiding any dripping / flavour crossing?
I was planning on a simple rub on one, and a tequila / lime / cliantro marinade on the other.
Any hints / tips are appreciated.
Is leaving the chucks in a tin pan going to:
1) still get a good smoky flavour?
2) affect the bottom of the roasts?
while avoiding any dripping / flavour crossing?
I was planning on a simple rub on one, and a tequila / lime / cliantro marinade on the other.
Any hints / tips are appreciated.