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Unread 07-01-2013, 11:50 AM   #1
CarlWayne
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Default 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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Unread 07-01-2013, 11:53 AM   #2
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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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Unread 07-01-2013, 11:57 AM   #3
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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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Unread 07-01-2013, 12:00 PM   #4
chad
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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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Unread 07-01-2013, 12:08 PM   #5
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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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