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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-09-2012, 03:01 AM | #1 |
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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Brisket smoke using foil pan?
Been a while since I have made a brisket on my 18 wsm and have had some good and some not so good results. Tonight I decided to mix it up a little bit. I injected the brisket with some beed broth which is a first for me hoping to get a more juicy brisket. Also I'm trying a disposable foil pan with a wire rack in the bottom of the pan. Figured this would keep the 12lb packer out of any drippings while it cooked.
Cooking this brisket fat side up with a little scoring of the fat cap. Both sides rubbed using a pepper, salt, garlic powder, onion powder, dry yellow mustard, ancho chile pepper and some chipolte pepper mix. Basically a mix I found on meat heads site and decided to give it a try. Using water in the water pan trying to keep this as moist as possible and see how it turns out. My question is how many of you use foil pans when making brisket for a heat blocker and also the idea of cooking fat side up doing this? Normally I cook them fat down or fat up or a flip method. However using a pan is new to me and as stated injecting as well. This is a low and slow and might foil after 160* or just let it ride until over 190*. Seems that the more temp I cook at the dryer these cuts always seem to turn out. What are your thoughts? Thank you in advance. Vince
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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12-09-2012, 07:58 AM | #3 |
Knows what a fatty is.
Join Date: 07-14-11
Location: Texas
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Should be fine as long as the meat is not sitting in the liquid and there is a little room for the heat/smoke to circulate below the meat. I would definitely flip the meat during the cook using this method. Let us know how it turns out (pics).
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12-09-2012, 08:01 AM | #4 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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.
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12-09-2012, 08:56 AM | #5 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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My complaint over using a foil pan is not allowing the smoke to circulate under the meat. If you could raise the meat up over the pan, that would be better, at least an inch or two above it.
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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12-09-2012, 08:59 AM | #6 | ||||
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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There will be some pic's later when its finished. Just got woke up by my thermometer/alarm telling me its time to foil and stir he coals in the smoker. Makes this kind of stuff easy so you don't have to go out and keep checking it. It went off once about 6:30 telling me the meat was just over 150* when I want to foil some where between 155-160*. I just rolled over and sent the temp a little higher and went back to sleep for a few. Then sometime just after 7 I get another alarm that the pit temp is a little lower than I wanted. Oh hell I guess its time to wrap the brisket in foil and add some beef broth to the pan. Add some water to the water pan and stir the coals. No sooner get done with that and my internal clock tells me its time to go take a dump. Fark now I'm up!
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I do appreciate the comments. This brisket by no means is going to have a very thick bark if any from what I'm thinking. But I do hope it comes out better than most that I have made. Thanks again. Vince
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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12-09-2012, 09:00 AM | #7 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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I've done it this way cooking on small grill. I prepare my meat place In 1 foil pan and cover with foil and let that cool for a few hours them unwrap and cool uncovered till done. Just have to watch the heat.
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12-09-2012, 09:15 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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On the UDS I use that exact setup, All be it I cook much hotter around 300 I don't foil. Getting a moist brisket is easier with higher temps. Adding a water based solution will not add moisture to the product however Canolla Oil will.( research the cooking term "Larding") The quality of the brisket has much to do with it as well. Look for as much marbling in the flat as possible.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-09-2012, 11:19 AM | #9 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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i try to avoid pans ,i use aluminum foil on the grates to keep them clean,on top the brisket. i make lots of holes in the foil. So far all briskets i smoked need option #2-whats the directions?
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12-09-2012, 11:22 AM | #10 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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alan weber smoker,one touch,go anywhere,masterbuilt |
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12-09-2012, 11:29 AM | #11 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I do briskets at 325F, in a pan, fat side down, then foil after about 2 hours. I've gotten good results with plenty of smoke flavor.
Bob
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12-09-2012, 04:41 PM | #12 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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It's the only way I do briskets and butts. It produces great quality food,.]. You can add a little water if you want but I do it to keep my egg clean.
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12-09-2012, 06:14 PM | #13 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Your foil/wire rack setup is fine, however my preference is fat side down, especially with the heat coming from underneath. But whatever works for you is all that matters.
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12-09-2012, 06:22 PM | #14 | |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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12-09-2012, 06:40 PM | #15 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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To me, using a pan means less smoke on meat.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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