so tomorrow i'm smoking my first brisket at the request of a friend. i've cobbled up some rub and have it ready to go in the fridge.
i've read a lot about cooking in a pan to catch the drippings. i won't be able to put the pan under because at the same time i'm doing some butts on my lower shelf.
i'm leaning toward panning it for the first few hrs then put it on the grate for an hr or two and foil if i think it's drying out?
other option is to just pan it the whole time.
i've read a lot about cooking in a pan to catch the drippings. i won't be able to put the pan under because at the same time i'm doing some butts on my lower shelf.
i'm leaning toward panning it for the first few hrs then put it on the grate for an hr or two and foil if i think it's drying out?
other option is to just pan it the whole time.
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