Brisket - Pan or Not?

[Richtee]

were it me..I'd have the butts OVER the brisky...'cause pork fat RULES! ;{)

[Mark R]

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.

So what is the ratio of water to liquid smoke in the pan?

[davidmcg]

Done it both ways, I prefer no pan, just right on the rack. Sometimes a little foil towards the end. You get better results for bark without a pan or foil though I think. But if it is all going to be pulled I almost always pan it the last 3 or 4 hours.

[GratefulDave]

were it me..I'd have the butts OVER the brisky...'cause pork fat RULES! ;{)

That's what I'm talkin about!!

Dave

[bigun94]

ok well i ended up not panning the brisket. i turned out awesome. i was gonna pan it but i had it on the bottom rack under some nice butts. when i went to pan it it was glistening and puddled in juices on top so i took the lazy way out and let it keep going.

here's the butts:



the brisket took a hr or so longer but it looked awesome:



i was cooking it for a buddy who likes brisket, so when he got here we cut er up and she was pretty tasty. he was very pleased

below is a couple of pics of some of the slices. i'm not a fan of brisket. but we went to a "great" smoked bbq place he loves awhile back and i told him i was sure i could make a brisket way better than what they were charging 18.95 a plate for!!!

he was very pleased.

[Mark R]

That's real nice, a job well done!

[Meat Hunter]

AWESOME

[DDave]

Looks like it came out great.

Butts look pretty darn good too.

Dave

[erain]

were it me..I'd have the butts OVER the brisky...'cause pork fat RULES! ;{)

this is true...^^^^^^^^^^^^^^^^^^^^ i did a mule deer roast a bit ago and tossed a pork roast in the roaster along with it. was one a the best oven roasted chunks a meat i ever had!!! sorry i got of track a bit but yeah, i would give the pork atop the brisky a shot just for a try...

and like petes rack idea too. i got one a those v-trough weber roast racks, use it all the time indoors and out.

[Whisky Fish]

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....

were it me..I'd have the butts OVER the brisky...'cause pork fat RULES! ;{)

Always use a butt over my briskys. I leave the brisket in a pan for 3/4 of the cook. Then right on the grate to firm up. The pork/beef drippings are reserved and out of this world on garlic mashed tators

Fantastic Job Bigun!
You rocked that smoke.

[ptt49er]

Man that looks fantastic Phil! Glad it came out well!

You're wearing out that smoker!!