Looking for some input here. Want to make a braised brisket, more of a Jewish style than what we usually see here. But, my oven will be occupied and I’m using the PBC anyway so my plan was to hang a brisket for an hour or so just to bark it up a little, then add to foil pain with liquid and aromatics, cover with foil and let it braise in PBC. Any reason this shouldn’t work out? I’m basically just using the smoker as an oven for most of the cook I suppose.
-
-
I don’t have a PBC but cant see why it wouldnt work. I use Weber kettles as oven extensions all the time to do potatoes, bread, brownies , green bean casserole etc.. Whatever you don’t have space in the oven for. -
I've done it that way with success. It works well to double wrap tightly with liquid rather than in a pan with a lot of space around the brisket but either way works. This method was talked about on The Pit a long time ago.Last edited by Skip; November 5, 2022, 07:17 AM.Comment
-
bbq_esq here is the article on wrapping by Dr Blonder that I remember reading. It might be more information and detail than you want. I just remember reading it a long time ago.
-
-
Because I’m going for a sort of-smoked pot roast result, I will probably try the foil pan, wrapping the whole pan very tightly. Will report the results either way!Originally posted by Skip View Post
Comment
-
Yup. If you use a foil pan and cover it with foil, it would be no different than using an oven. If you want some smoke, either hang first as you said or leave the top uncovered for some of the braise.Comment
-
I actually grabbed a nice looking flat from the supermarket which is rare, with a nearly complete fat cap intact. Kinda wish I was just trying to smoke this guy but not the plan today. Did about 2 hrs in the smoke just SPG lots of applewood chips, now into a foil with the liquid and aromatics. Interested to see how it turns out. I’ve followed the exact same method with a front sear on the meat so I think it should be on point.Comment
Comment