Brisket - Foil Pan vs. Foil

[LarryR]

I think I'm getting a bit lazy; I'm wondering if a foil pan or standard roaster covered with foil would work as well as foiling a brisket? Has anyone done both and was there any difference? It seems like it would be much more convenient and easier to save any left over juices. Thanks in advance!

 

[Dave L.]

Larry, I've never done a brisket but that's the way I do ribs. At the three hour mark I put them in a covered foil pan with just a tiny bit of apple juice/cider vineger for about 45 min. To me they come out the same as foiling and it's less messy and easier to collect the juice.

 

[Larry Wolfe]

Larry I've used the foil pans before. They will work but you need to find the smallest one you can that is just big enough for the brisket. If it's much larger than the brisket then the brisket is not surrounded by it's juice, the juices will cover the bottom of the pan and not the brisket. Therefore it will not be able to braise/reabsorb it's own juices.

 

[LarryR]

I have a roasting pan that should work just perfect. I'm doing a 12 lb brisket tomorrow and will let you know how she turns out . . . with pictures of course. Come on good smoke ring!

 

[Randy C]

Larry I did a 9 lb brisket last week. I put a foil pan on the top grate and put the brisket fat side up inside the pan for 4 hours. After that I add a little bit of Au Jous liquid to the juices that have rendered out and turn the brisket so the flat is now up. I then baste every hour until the brisket is done.

 

[LarryR]

Looks like it worked like a champ. She's resting in a cooler now, I'll post how the final product turned out. Thanks for the input. EDIT: Here are some PICTURES. I think I'll officially make the switch t pan vs. foil. If one side of the brisket looks like it's a bit over done and more suited for chopping vs. slicing its due to the fact that she had to sit in a cooler for about 4.5 hours as she finished early. If she would have rested her for my typical 1 hour she would have been perfect. Highly recommend the pan, much easier to work with, don't have to worry about a whole getting poked in your foil and losing juices/grease etc.