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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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07-01-2013, 11:50 AM | #1 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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HnF brisket with aluminum pan?
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?
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07-01-2013, 11:53 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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/sh...d.php?t=163002
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-01-2013, 11:57 AM | #3 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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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.
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07-01-2013, 12:00 PM | #4 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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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.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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07-01-2013, 12:08 PM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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