HnF brisket with aluminum pan?

ClintHTX · Jul 1, 2013

I've cooked brisket several different ways and I like a hot and fast brisket for sure. I was thinking about putting a brisket in foil pan and cook it hot and fast. My method is usually 1 1/2 hours fat side up. 2 hours fat side down and wrap in butcher paper for the rest of the time until she probes like butter. Do you guys think this would work as good in a foil pan and wrapping with foil. I want to get the most juice as possible with the brisket. My cooker is a UDS and I would be using kings ford blue. I figured I won't get as much smoke flavor. What do you guys think?

Ron_L · Jul 1, 2013

Here's a similar thread from a couple of weeks ago. the consensus was that the results would be similar to foiling. I was interested in using a pan after the brisket had cooked for a while, not for the full cook, however. It seems that you would lose some of the smoke, but I've never tried it (yet).

http://www.bbq-brethren.com/forum/showthread.php?t=163002

cpw · Jul 1, 2013

Whenever I've foiled in a pan I put the pan underneath the brisket on another rack to catch any drippings to get as much smoke as possible, then foil in the pan. You could also always put a cooling rack in the pan to raise it up off the bottom while it gets the smoke, if you wanted to do the entire smoke in a pan.

chad · Jul 1, 2013

The way I learned hot and fast was to start with the meat on a cooling rack. At two hours, lift the rack and place in a foil pan, put about 1/2 inch of apple juice in the pan and cover with foil and put the whole thing back in the cooker.

HeSmellsLikeSmoke · Jul 1, 2013

If my memory serves, our early pioneer hot and fast smoking Brethren, KickassBBQ , always used a foil pan and seemed to get plenty of smoke.

HnF brisket with aluminum pan?

ClintHTX

is Blowin Smoke!

Ron_L

Administrator

cpw

Babbling Farker

chad

somebody shut me the fark up.

HeSmellsLikeSmoke

somebody shut me the fark up.

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