Originally Posted by Fire_Mgmt
I say use a large foil pan filled with water as a heat sink and then either use a roasting rack or a couple of rib racks to lay your brisket on. This way, your brisket doesn't boil in the water, drippings are caught, moist cook chamber and your meat isn't affected by the close proximity of the coals.
are you saying lay the pan right on the coals? that what I would have to do with this arrangement
I am going to have to use more coals that whats in the pic. It will be over the lip of the coal pan. whats in the pic was just for a test run
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie