I have used Steve Raichlen's recipe for brisket several times with great success. That recipe calls for you to put the meat in a foil pan for the entire cook. That keeps it basting in its own juice and in the mop sauce.
But it ends up swimming in the juice for hours. The result is that the top of the brisket has great color and smoke, but the part that was covered in juice is sort of grey and manky.
Has anyone tried this recipe (or brisket in general) without letting it wallow in the foil pan? If so, what were your results?
Does brisket dry out too much if you don't soak it in the juice during the cook? If any of you are fans of the foil pan soak, what are the benefits as you see it?
Thanks!
Grim
But it ends up swimming in the juice for hours. The result is that the top of the brisket has great color and smoke, but the part that was covered in juice is sort of grey and manky.
Has anyone tried this recipe (or brisket in general) without letting it wallow in the foil pan? If so, what were your results?
Does brisket dry out too much if you don't soak it in the juice during the cook? If any of you are fans of the foil pan soak, what are the benefits as you see it?
Thanks!
Grim