Have always cooked a lot of briskets, shoulders and other clods directly on grill grates. I want the taste directly on the meat as much as possible. In talking to several competition cooks they tell me they nearly always cook in foil pans. From what I've seen there's always a lot of liquid involved as well. Liquid in Pan = Braising. They say they don't need to worry about the bark on the bottom since they keep the fat cap down anyway. The big advantage I see is its a heck of a lot less cleanup. Less Cleaning = Happy Troutman. Since I'm a backyard want-a-be doing things competition style is of little or no interest to me (like cooking a whole brisket to get the 5 best internal slices). Just wondering what ya'll's thoughts are one way or the other?
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To Pan or Not To Pan?
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Club Member
- Mar 2017
- 2986
- Northern Illinois
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Weber Kettle -- 22.5" (In-Service Date June 2015)
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Never tried it. I do get a lot of liquid out of my Brisket. Success may depend on the cooking temperature. Lots to think about.
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I always put my brisket on a top shelf with a pan below. I start my pan with water both for moisture and more smoke ring. By the end of the cook the water has evaporated but the pan is filled with drippings that I usually put in a jar in the freezer to remove the fat. If I do pulled pork I reincorporate the liquid, if brisket I warm it and have it on the side or do smoked french dip. My last 2 briskets I have done at 260 and skipped wrapping at all until I rested them. They have been the best I have ever done and with a pan underneath there is next to no clean up.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
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Okay maybe I'm not making myself clear, I'm talking about cooking IN a pan; not a drip or water pan below the meat. Talked with 3 competition guys and all use them.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I have never done the pan method but I recommend doing it both ways and seeing which you like best.
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Club Member
- Jun 2017
- 11
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KCBS Lifetime Member
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Equipment:
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I also smoke on the grate until 165 then I wrap and pan (pulled pork and brisket). I like the pan after I wrap as it prevents the foil from ripping if you accidently slide it across the grates or have to move it.
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Club Member
- Apr 2016
- 2344
- South central Illinois
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2 reverse flow stick burners (I built)
Propane griddle
3 charcoal grills
pellet grill
Meat slicer, meat grinder, sausage stuffer
I always start brisket or pork butt on the
grates for about 3 hours to get smoke ring
on all sides. The put in foil pan with loose foil
on top. Catches the juice and is easy to cambro or store.
Pork butt will chill in the pan overnight and slice about 1/4†thick for sandwiches.
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Hey Oakgrovebacon you won't happen to be a Salukis would you? Had some buddies I grew up with attend SIU.
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No, not a Salukis - I did not pursue the college route after high school. I went to work after high school and have been at it ever since. It seems like that 40 years has gone by in a blink. The last couple of years the food has gotten better after finding Amazing Ribs!
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Founding Member
- Jul 2014
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- Neptune Beach, FL
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Troutman I feel like if I want braised meat I can do that in the oven or on top of the stove, but that's just my opinion. I've never been to a competition or eaten bbq prepared comp style, but from what I've gathered on this site I don't think I would like to eat it as much as I do backyard bbq. Again, I may be spouting an ignorant opinion, so feel free to disregard.
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LMAO, you guys crack me up ! Yea I agree with you hoovarmin I'm thinking the comp guys are counting on a little braise for tenderness. They get the bark going on top and braise the bottom for softness. May try it with a separated point I got in the freezer as an experiment.
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