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Smoking in foil pan or not?

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  • billtool

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    Nov 16, 2008
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    The Wooldlands
    To clarify- I’m a foil guy with pork. Straight on the grate with everything else. I have had some wonderful foil pan brisket though. You just get into your groove and that’s where you stay....
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    Axxe55

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    Dec 15, 2019
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    Lost in East Texas Elhart Texas
    Wonder how many of y'all ever cooked a brisket as a pot roast. Some would say foil or pan its a pot roast, but I'm talking adding potatoes, carrots, onions & making a brown gravy?

    I have. Used a slow cooker and cooked it just like a pot roast, with carrots, potatoes, onions, mushrooms and green beans. It came out pull apart tender and wonderful. I don't do it very often, but yes I have.
     

    Axxe55

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    Dec 15, 2019
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    Lost in East Texas Elhart Texas
    The wife picked up a brisket at Kroger's Friday morning. Priced at $1.88 a pound! I smoked that thing for almost 15 hours. Did my simple rub and cooked low and slow. I hit brisket perfection with this one!

    She went back to Kroger's Sunday morning and found another one, and we put that one in the freezer for cooking later.

    And honestly, these are some pretty danged good briskets for smoking. The flavor is excellent. As good as, or maybe even better brisket than most BBQ joints serve. Yeah, it's really that good!
     

    satx78247

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    Jun 23, 2014
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    The wife picked up a brisket at Kroger's Friday morning. Priced at $1.88 a pound! I smoked that thing for almost 15 hours. Did my simple rub and cooked low and slow. I hit brisket perfection with this one!

    She went back to Kroger's Sunday morning and found another one, and we put that one in the freezer for cooking later.

    And honestly, these are some pretty danged good briskets for smoking. The flavor is excellent. As good as, or maybe even better brisket than most BBQ joints serve. Yeah, it's really that good!


    Axxe55,

    I'd surely like to find a couple more whole/BIG briskets for 99 cents a pound at the FSH commissary OR some corned beef for 88 cents OR a couple of BIG turkeys for 25 cents per pound. = I would happily "load up" for the freezer on ALL of those.
    (I found the corned beef the week after St Patrick's Day & would have bought more had the commissary had more, as I love corned beef & cabbage with boiled potatoes ANYTIME. - Turkeys get REALLY cheap after Christmas Eve.)

    yours, satx
     

    Geezer

    Mostly Peaceful
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    Jul 23, 2019
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    Silsbee, Texas
    The wife picked up a brisket at Kroger's Friday morning. Priced at $1.88 a pound! I smoked that thing for almost 15 hours. Did my simple rub and cooked low and slow. I hit brisket perfection with this one!

    She went back to Kroger's Sunday morning and found another one, and we put that one in the freezer for cooking later.

    And honestly, these are some pretty danged good briskets for smoking. The flavor is excellent. As good as, or maybe even better brisket than most BBQ joints serve. Yeah, it's really that good!
    I need your address to put into Waze so I can find you when you do that next brisket.
     

    satx78247

    Member, Emeritus
    Emeritus - "Texas Proud"
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    Jun 23, 2014
    8,479
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    78208
    The wife picked up a brisket at Kroger's Friday morning. Priced at $1.88 a pound! I smoked that thing for almost 15 hours. Did my simple rub and cooked low and slow. I hit brisket perfection with this one!

    She went back to Kroger's Sunday morning and found another one, and we put that one in the freezer for cooking later.

    And honestly, these are some pretty danged good briskets for smoking. The flavor is excellent. As good as, or maybe even better brisket than most BBQ joints serve. Yeah, it's really that good!

    Axxe55,

    ODDLY, the TOUGHER (and therefore generally CHEAPER to buy) the cut of beef is, the MORE FLAVOR that it has when cooked to "fork tender".

    yours, satx
     

    Axxe55

    Retiretgtshit stirrer
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    Dec 15, 2019
    47,021
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    Lost in East Texas Elhart Texas
    Axxe55,

    ODDLY, the TOUGHER (and therefore generally CHEAPER to buy) the cut of beef is, the MORE FLAVOR that it has when cooked to "fork tender".

    yours, satx

    The problem is there just doesn't seem to be any cheaper briskets anymore. They have become so popular and so many people are doing briskets, that prices have just gone through the roof.
     

    F350-6

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    The problem is there just doesn't seem to be any cheaper briskets anymore. They have become so popular and so many people are doing briskets, that prices have just gone through the roof.

    That actually has to do with the whole covid mess right now. Meatpacking plants went through a bunch of shut downs because you can't really social distance there. Supply dropped really low, and prices went sky high.

    The flip side is all the feed yards are overstocked and the auction houses are paying bottom dollar for cattle at the moment because the feed yards can't take any more. It's a big bottleneck.

    So find a local rancher or butcher and find a great deal on grass fed prime beef, or wait till the supply catches up and prices drop at the grocery store.
     

    Axxe55

    Retiretgtshit stirrer
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    Dec 15, 2019
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    Lost in East Texas Elhart Texas
    That actually has to do with the whole covid mess right now. Meatpacking plants went through a bunch of shut downs because you can't really social distance there. Supply dropped really low, and prices went sky high.

    The flip side is all the feed yards are overstocked and the auction houses are paying bottom dollar for cattle at the moment because the feed yards can't take any more. It's a big bottleneck.

    So find a local rancher or butcher and find a great deal on grass fed prime beef, or wait till the supply catches up and prices drop at the grocery store.

    I understand that, and I agree that is probably part of the problem, but I saw pricing on briskets getting higher and higher a few years ago, before this silly Covid nonsense hit. I do agree that the Covid nonsense has probably driven the prices even higher for the reasons you mention.

    My two previous briskets came from a young bull my brother had butchered a few months ago. They were good briskets, but were much smaller than the ones we just bought, plus they were very lean briskets.
     

    cajunautoxer

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    Sep 8, 2008
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    Houston
    I'm kinda a amateur at smoking. I will set my brisket on grill until it hits the stall. I will wrap in butcher paper and finish off. I usually buy prime grade. Now I know a person that cooks competition and she says instead of paper she puts in pan and foils top. I may try it and see how it goes. Now for butts I will smoke on grill until stall and then put them in pan and tent to save liquid

    Sent from my SM-N986U1 using Tapatalk
     

    Axxe55

    Retiretgtshit stirrer
    Rating - 0%
    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    I'm kinda a amateur at smoking. I will set my brisket on grill until it hits the stall. I will wrap in butcher paper and finish off. I usually buy prime grade. Now I know a person that cooks competition and she says instead of paper she puts in pan and foils top. I may try it and see how it goes. Now for butts I will smoke on grill until stall and then put them in pan and tent to save liquid

    Sent from my SM-N986U1 using Tapatalk

    Honestly I have seen briskets cooked in many different ways. Most all have been very good briskets.

    Some factors I believe are more important for getting a good brisket than some of the finer details.

    Starting with a decent brisket with a good amount of fat. A decent rub. IMO, and personal preference, I like a very simple rub, relying upon the smoke to help add to the flavor of the meat. But, I don't like the smoke to overwhelm, or overpower the meat either. Using milder woods to me seems to help here IMO. I personally have a preference for pecan and mesquite wood for my smoker with some post oak as well. Low and slow with the heat is also a key factor. I like a long time at under 250 degree, and about about 225 as the optimum temperature.

    I like to smoke my brisket on each side for an hour on eash side, then pull the brisket and wrap in foil, then back on the smoker for about another 10 to 12 hours. For my next brisket, I'd like to try using the butcher paper instead of the foil. I know a friend that uses it and he gets great results with his briskets.
     
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