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Unread 05-07-2013, 07:29 AM   #7
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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I have been playing with cooking the whole butt or brisket in a pan to ease with clean up. I bought some cheap bakers racks to put in the pan to keep the meat up from the drippings and to let the smoke circulate all around the meat. WHen I get to the wraping phase I just wrap the top of the pan.

I have only done this a few times but so far I cannot tell any difference.
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