Brisket experts or....cookers unite!

[ClintHTX]

Planning a brisket cook tomorrow hot n fast. I want to incorporate the foil pan in this cook this time to ensure the juiciness. Should I cook the entire time with the pan or only use pan when time to wrap and add some apple juice in? What do you guys think?

 

[Bludawg]

I use a Bakers rack with the pan under it when I cook 'em that way.

 

[Woody1911a1]

a pan will catch any drippings , but will not ensure a juicy brisket . once that juice has left the meat , it ain't going back in .

i hot and fast at 300* wrap in foil @ an it of 165-170 and don't start probing for tender til 200 .

once it probes like butter , i wrap a lil more foil around it and put it in a cooler covering it with a large towel for 2 + hrs .

enjoy