Originally Posted by Wampus
Another alternative is to cook it just on the smoker rack until you get the color you like. THEN put it in a foil pan to finish. We do this in competition to capture the drippings during the second 1/2 of the cook to be used for that delicious au jous. We simply pour off the grease and what's left is PERFECT to pour over slices.
^^^ This is the way I do it too. Not saying that cooking in a pan the entire time won't work, I just feel that starting it on the rack gives the smoke a little better chance to surround the meat prior to wrapping.
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