HnF brisket with aluminum pan?

ClintHTX · 07-01-2013, 11:50 AM

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 · 07-01-2013, 11:53 AM

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

cpw · 07-01-2013, 11:57 AM

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 · 07-01-2013, 12:00 PM

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 · 07-01-2013, 12:08 PM

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.

07-01-2013, 11:50 AM	#1
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	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? __________________ Stick burner.

07-01-2013, 11:53 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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 __________________ "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

07-01-2013, 11:57 AM	#3
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	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. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

07-01-2013, 12:00 PM	#4
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	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. __________________ 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.

07-01-2013, 12:08 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ 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