Smoking with aluminum pans???


 
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Randy C.

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Hi folks. Quick question... who smokes pork butt, brisket, etc. using an aluminum pan to hold the meat? I guess that would keep the juices right there basting the meat, but does it make a difference in cooking times? In your opinion, does it turns out noticeably better?

Thanks,

Randy C.
 
I'm with Dale. Too greasy.

But.... that being said I did a chuck roast last weekend. I captured a lot of the juice by putting it on a roasting rack then foiling over the meat and the rack once it reached 160.

No reason this shouldn't work with a brisket or a butt.
 
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