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  • Brisket - Pan or Not?

    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.

  • #2
    If your worried, dont pan it for the first 3-4 hours and then go ahead a toss it in the pan. I think I did sumthin like that with my virgin brisky. I don't do it anymore but it turned out perfect and to be honest my last one was a bit on the dry side. Had to be the meat...........................


    Originally posted by bigun94 View Post
    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.

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    • #3
      Maybe think about reversing your grate plan?..... I have not done it yet (I think it was BBQEngineer???) that said the best brisket they had every done or eaten had pork butts on top, basting the brisket below through the smoke....

      I would suggest panning it at about 165-170* with liquid of your choice & covering with foil to your desired temp..... If you like a little firmer bark, open foil to let the steam vent when it hits 185ish.
      sigpic

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      • #4
        I have not done a brisky in a pan, I dont think... i do like my butts in pans cuz it keeps the inside of my smoker relatively clean, and i do love the pan drippings, though sometimes they can be really over the top smoky. The only thing that is the downside is if you like a good bark the bottom doesn't get one as its in the juice. I think if you panned it then took it out after a few or Like Lee suggested it would be just fine and you would have your drippings too. Cant wait to see how you roll with it!



        The only one on the block with the super fastest turbo charged



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        • #5
          I think bbally does his in a pan.

          But of course I can't find a post where he describes it.

          Dave
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          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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          • #6
            well right now i got it on w/no pan. put it on about 1.5 hrs ago. will check it in a few hrs and likely put it in a pan for a few hrs to get some drippings

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            • #7
              Originally posted by bigun94 View Post
              well right now i got it on w/no pan. put it on about 1.5 hrs ago. will check it in a few hrs and likely put it in a pan for a few hrs to get some drippings
              I think you'll find that should work pretty well. Good luck and let us know how it comes out.
              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
              My best asset however is the inspiration from the members on this forum.

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              • #8
                And like Scott said, when you pan it later and the internal temp reaches 165-170 seal the pan up tight with foil. Are you planning on pulling or slicing?/ burnt ends??? Last one I did I pulled the point and sliced the flat so you want to remove the point just before foiling and wrap it separate in foil with some liquid for pulling unless your pulling the whole thing.

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                • #9
                  Yes, please let us know how it turns out. Having done my first brisket last week, I was overwhelmed with all the great and friendly advice I received. My advice is to keep is posted, and for Heaven's sake, DON'T FORGET TO POST PICS!!!! or you will hear about it from us! We love our food- porn here!

                  Good luck on that bovine!

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                  • #10
                    I don't like cleaning my smoker so I cook big bits of meat in foil pans.
                    works for me, and the meat get basted in it's own juices.

                    Not sure what benefit you'd get from doing it any other way.

                    Interested to see how the hybrid cook comes out
                    Made In England - Fine Tuned By The USA
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                    • #11
                      Might be too late to chime in but that never stopped me before

                      I like to smoke with no pan till 170...Then in a pan with some beef broth...and foiled of course...the fat side down so the soggy bark thing isnt really an issue as the fat really doesnt bark up as well anyway...When done, defat the drippings and add the juices back to the meat...
                      Craig
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                      • #12
                        Dang good point Craig.. duh, being blonde and all.. next time I use a pan, it will be fat cap down.. brilliant.. sheesh! what a blonde!



                        The only one on the block with the super fastest turbo charged



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                        • #13
                          I know this is way late but give it a try sometime. I do mine in a pan. The trick here is using a rack inside the pan. I put sliced veggies in the bottom like onions, jalapenos, mushrooms, whatever you like. I also use apple juice in the bottom of the pan to boot. As for the brisket, I go fat cap down. This is the method that works for the BGE.





                          I also go with the veggies in a tray under the meat as well which works fine on my R2D2 but not the BGE. The first method works on either on as you might guess:





                          Anyway, give it a shot and you won't believe how good the veggies are.
                          Pete
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                          • #14
                            Originally posted by Abelman View Post
                            I know this is way late but give it a try sometime. I do mine in a pan. The trick here is using a rack inside the pan. I put sliced veggies in the bottom like onions, jalapenos, mushrooms, whatever you like. I also use apple juice in the bottom of the pan to boot. As for the brisket, I go fat cap down. This is the method that works for the BGE.





                            I also go with the veggies in a tray under the meat as well which works fine on my R2D2 but not the BGE. The first method works on either on as you might guess:





                            Anyway, give it a shot and you won't believe how good the veggies are.
                            Muah Pete! missed you much!



                            The only one on the block with the super fastest turbo charged



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                            • #15
                              Did my first brisket with a pan. I followed Myron Mixon's technique that he has in his new book.

                              Turned out the best so far.

                              If you read his book, he pans most everything he smokes.

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