R
rcbaughn
Guest
Maybe to catch every last drop of the juices? No idea, just a thought since he said that the au jus saved the drier pieces of meat from tasting dry.
H&F Brisket not so fast! Pr0n
- Thread starter wct
- Start date
Maybe to catch every last drop of the juices? No idea, just a thought since he said that the au jus saved the drier pieces of meat from tasting dry.
LoneStarMojo
is one Smokin' Farker
If you look at BigMistas HnF brisket cooks on his Weber Ranch Kettle you'll see that he uses a foil pan, if I'm not mistaken. That's why I use them as well on my HnF cooks on my Whalen King Kettle. Works great!
wct
Knows what a fatty is.
That is the reason why. Since I wrapped it in butcher paper, I used a pan to capture every drop of that fine liquid we all know as Au-jus.:grin:
code3rrt
Babbling Farker
Well I must say, the end result looks wonderful, I'd call it a home run all the way!
KC
KC
