Smoking in foil pan or not?

[Evictor]

I've always smoked my brisket and butts in the foil pan. I don't think I'm missing out on not having the bottom bark but what I gain is additional moistness in the meat and it's much easier clean up along with a bonus of flavor due to the rub on the bottom.

Question is who else goes the foil pan route?

Pic is one of two 15 lb briskets from last week after a 14hr smoke.

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[etmo]

Bottom bark is a must for us. but to each their own. Looks good!

 

[ZX9RCAM]

I've always smoked my brisket and butts in the foil pan. I don't think I'm missing out on not having the bottom bark but what I gain is additional moistness in the meat and it's much easier clean up along with a bonus of flavor due to the rub on the bottom.

Question is who else goes the foil pan route?

Pic is one of two 15 lb briskets from last week after a 14hr smoke. View attachment 223184

Sent from my Pixel 3a XL using Tapatalk

Welcome to the Forum!

 

[Bozz10mm]

Well, that looks good enough to eat.

 

[MacZC7]

Pyrex

 

[TexasRedneck]

NO on the pan.....sear your meat first to lock the moisture in, an' cook it fat side up to cook the juices down into the meat.

I built mine especially for the nub-chewing libs.......

 

[Whistler]

I've been known to use a foil pan occasionaly to finish things like BBQ chicken when I baste the sauce on but generally no.

an' cook it fat side up to cook the juices down into the meat.


View attachment 223190

Fat side down.

 

[Axxe55]

I smoke mine for about two to three hours uncovered, alternating sides to get a good smoke ring. Pull it off wrap in it foil, then cook another 8 to 12 hours fat side up.

Never used a foil pan for brisket. I do use then when doing any poultry on the smoker.

And welcome to TGT from here in East Texas,

 

[billtool]

I've always smoked my brisket and butts in the foil pan. I don't think I'm missing out on not having the bottom bark but what I gain is additional moistness in the meat and it's much easier clean up along with a bonus of flavor due to the rub on the bottom.

Question is who else goes the foil pan route?

Pic is one of two 15 lb briskets from last week after a 14hr smoke. View attachment 223184

Sent from my Pixel 3a XL using Tapatalk

I’m a foil pan guy!

 

[baboon]

Results are all that matter!

 

[oldag]

NO on the pan.....sear your meat first to lock the moisture in, an' cook it fat side up to cook the juices down into the meat.

Agree completely.

 

[TxStetson]

I’m not giving away any trade secrets, but there’s no foil pan involved.

 

[dsgrey]

I only use small foil pans when smoking sliced Spam for about 2 hours to prevent the juice from dripping on quality meats. My son-in-law loves smoked Spam so to each their own!

 

[sidebite252]

I’ve done dozens of briskets. No right or wrong but.........

Currently on my rig I go with no pan, fat cap down, hickory or mesquite, low & slow, no injection, salt & pepper only (very generous coat). I might wrap with pink butcher paper after the IT reaches 160 but not always. It’s ALL about the bark for our briskets.

Pans are good if you want drippings (critical for certain sauces.)

 

[Axxe55]

Brisket cooking is all about variety. I don't think two people do a brisket exactly the same way. I have been doing briskets for many years now, and honestly, I ruined a few learing how to smoke one properly!

 

[mm54943]

I use a foil pan for the "wrapping" step. First, I smoke the brisket for 3-4 hours until it has a nice bark then place it in a pan and cover the top of the pan with foil.

 

[F350-6]

I've used foil for ribs. Never for brisket, but based on your pic, I think I'll give it a try just to see.

I eat leftovers for several days if I cook something big, and they leftovers using the pan look like they might be pretty good.

 

[Mike_from_Texas]

I’ve done dozens of briskets. No right or wrong but.........

Currently on my rig I go with no pan, fat cap down, hickory or mesquite, low & slow, no injection, salt & pepper only (very generous coat). I might wrap with pink butcher paper after the IT reaches 160 but not always. It’s ALL about the bark for our briskets.

Pans are good if you want drippings (critical for certain sauces.)

This. I love a heavy bark on brisket. No foil of any kind here.


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[satx78247]

I've always smoked my brisket and butts in the foil pan. I don't think I'm missing out on not having the bottom bark but what I gain is additional moistness in the meat and it's much easier clean up along with a bonus of flavor due to the rub on the bottom.

Question is who else goes the foil pan route?

Pic is one of two 15 lb briskets from last week after a 14hr smoke. View attachment 223184

Sent from my Pixel 3a XL using Tapatalk

I've always smoked my brisket and butts in the foil pan. I don't think I'm missing out on not having the bottom bark but what I gain is additional moistness in the meat and it's much easier clean up along with a bonus of flavor due to the rub on the bottom.

Question is who else goes the foil pan route?

Pic is one of two 15 lb briskets from last week after a 14hr smoke. View attachment 223184

Sent from my Pixel 3a XL using Tapatalk

Evictor,

FIRST, WELCOME ABOARD.

I don't smoke briskets, as anytime that I want brisket, my neighbor invites me over for that TX treat.

Over in Northeast Texas, where I come from, it's mostly PORK & POULTRY, rather than beef, that we BBQ.
I often put a BIG fresh, i.e., RAW (as opposed to "store prepared" or "pre-cooked") ham into a foil pan with a typical Mississippi-style RUB slathered onto the meat & on the bottom, too.
As you said, using a foil pan adds flavor, as the rub stays with the meat instead of ending up in the bottom of the pit, makes it easy to wrap the ham to keep it warm/moist until mealtime & makes cleaning up afterward easier.
"Up our way" in the OK-ARK-LA-TEX "corner", we BBQ with green hickory, pecan or (when I can get it) green peach-wood.

yours, satx

 

[rotor]

The wife uses foil pans. Makes a great brisket.