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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Question is who else goes the foil pan route?
Pic is one of two 15 lb briskets from last week after a 14hr smoke.
Sent from my Pixel 3a XL using Tapatalk