Smoking Brisket: Pan Or No Pan?

Smoking brisket is an art that requires patience and precision. There are many ways to smoke a brisket, and while some people opt to place the brisket directly on the smoker's rack, others prefer to use a pan. Using a pan can help retain moisture and make cleanup easier, but it may also impact the bark and smoke absorption. Some people recommend using a rack to lift the brisket above the pan, allowing for better smoke circulation. Ultimately, the decision to use a pan or not depends on personal preference and the desired level of tenderness and moisture.

Placing brisket in a pan to retain moisture

Smoking a brisket is an art that requires patience and precision. One of the most important aspects of smoking brisket is maintaining moisture to prevent the meat from drying out. Here are some detailed instructions and tips for placing brisket in a pan to retain moisture:

Choose the Right Cut:

Start by selecting a good cut of brisket with the right amount of fat. A moist brisket has enough fat to keep it moist and flavourful during smoking. Look for marbling, which is the fat distributed within the meat. USDA Prime Beef is a good option as it has a certain level of marbling.

Prepare Your Setup:

If using a smoker or grill, choose a side for the heat source and place your meat there. On the other side, put a water pan to add moisture to the air while cooking. If using an oven, place a water pan or drip pan under the roast. If you don't have a water pan, you can wrap your brisket in aluminium foil to prevent moisture loss.

Place Fat-Side Up:

When placing the brisket, ensure the fattest side is facing upward. This way, the fat will dribble down and baste the meat, keeping it moist and juicy. You can also wrap the brisket in bacon to add more fat and flavour.

Use the Right Spices:

Create a moisture-sealing crust by seasoning your brisket with spices like paprika, onion powder, garlic powder, salt, and black pepper.

Control the Temperature:

Start with a higher temperature to sear the brisket and brown the outer layer, helping to contain its juiciness. For example, if your target cooking temperature is 250°F, start at 350°F for the first 20 minutes.

Spray the Brisket:

After a few hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. Do this every 30 minutes to an hour, depending on your preference.

Let It Rest:

Once you've removed the brisket from the smoker, let it rest at room temperature for about an hour. This allows the juices to redistribute throughout the meat, ensuring a more even and moist bite.

Smoking in an Aluminium Pan:

If you're smoking the brisket in an aluminium pan, shape heavy-duty aluminium foil into a pan shape to catch the drippings if you don't have a pan. Add aromatic vegetables like onions, garlic, carrots, and celery to the pan to infuse the meat with flavour. Maintain a steady temperature of 225 degrees Fahrenheit and cover the pan with foil to retain heat and moisture.

Spritzing the bark with water

Spritzing the bark of a brisket with liquid is a technique used to prevent the meat from drying out during smoking. The liquid is sprayed onto the meat in quick bursts at various stages of the cooking process. While spritzing is a popular method, some grillers argue that it does not improve the juiciness or flavor of the meat.

Spritzing the bark of a brisket has several benefits. Firstly, it helps to keep the meat moist by locking in moisture. This is particularly important when cooking brisket, as it is often cooked for a long time at low temperatures, which can lead to drying. Secondly, spritzing can reduce meat shrinkage. By adding liquid to the cooking process, the formation of the bark can be controlled, resulting in a crunchy texture instead of a burnt one. Thirdly, spritzing can improve the appearance of the brisket by giving it a great smoke ring and a darker color. Fourthly, the wet surface of the meat created by spritzing attracts smoke, enhancing the smoky flavor. Finally, spritzing can slow down the cooking process, which is beneficial for breaking down the tough connective tissue in brisket.

There are a variety of liquids that can be used for spritzing, each offering different flavor profiles and moisture levels. Here are some of the most common options:

• Apple cider vinegar: This is a popular choice, especially for Carolina-style barbecue. It is often diluted with water or apple juice and helps to break down the spices in the rub, aiding in the formation of a crunchy, dark bark.
• Apple juice: The sugar content in apple juice helps with the caramelization of the bark, adding a slight sweetness to the meat. It can be diluted with water if the juice is too sweet.
• Beer: Beer contains sugar, which aids in the browning of the meat and the formation of the bark. Dark ales or stouts are particularly good choices as they pair well with the flavors of the meat and seasonings.
• Broth: Broth is a neutral-flavored option that is low in fructose, so it won't make the bark sticky like some other options. It is a good choice if you want to control the flavor profile of your brisket without adding too much sweetness or saltiness.
• Butter: Butter can be melted and thinned with water to be sprayed onto the meat. It may not add a strong flavor, but it will add moisture and can be a good choice if you want to control the salt content of your brisket.
• Worcestershire sauce: This sauce can be spritzed onto the meat every 90 minutes to add flavor and moisture. If you find the flavor too strong, it can be diluted with water.
• Water: Using plain water won't alter the flavor of your brisket but will still provide the benefits of added moisture and improved smoke attraction.

When spritzing your brisket, it is important to note that less is more. Overdoing it with the spritz can soften the bark and prevent proper browning. It is also important to wait until the bark has formed before spritzing, as doing it too early can wash away your rub or seasonings. During the cooking process, spritz the meat every 45 minutes to an hour, and give it a final spritz before wrapping it in foil to create steam inside the package.

Cooking brisket in a pan from the start

Brisket is a tough cut of meat, so it's best to cook it at a low temperature for a long time. The best way to cook brisket is the "low and slow" method.

Prepping the brisket

Before cooking, trim the brisket. You'll want to get rid of any "hard fat" that won't render during the cooking process, remove fat that will prevent you from seasoning the meat directly, and trim any unattractive edge meat.

Then, pat the brisket dry with paper towels and lightly season with salt and pepper. You can also use a dry rub, spreading a generous amount on both sides of the brisket and massaging it into every nook and cranny. Wrap the brisket in a couple of layers of foil, covering it tightly, and place it in a pan or dish to catch any juices that might leak out. Refrigerate the brisket overnight or for up to 12 hours.

Cooking the brisket

Take the brisket out of the refrigerator an hour before cooking and let it get to room temperature. Preheat your oven to 300°F and place a rack inside a large roasting pan. Lay a couple of sheets of foil that are long enough to loosely cover the brisket, crisscross, on top of the rack. Place the brisket, fat cap up, in the middle of the foil and bring the foil together to cover the brisket loosely, leaving a little space between the meat and the foil.

Place the brisket in the oven and bake for about an hour and 15 minutes per pound, until it reaches 185°F. Open the foil and bake for another 45 minutes to an hour, until the internal temperature reaches 200-202°F.

Remove the brisket from the oven, cover it with a sheet of foil, and let it rest for 30 minutes. Make sure to cut the brisket against the grain.

Storing and reheating the brisket

If you have leftover brisket, store it covered in the refrigerator for up to 3-5 days. To reheat, preheat the oven to 350°F, slice the cold brisket, wrap the slices in foil, and place them in the oven for 15-20 minutes, depending on the thickness of the slices.

Placing a pan of water in the smoker

Using a water pan also helps to keep the meat moist. As the water in the pan heats up, it slowly evaporates, creating steam and humidifying the air inside the cooking chamber. This prevents the meat from drying out and burning. The steam will condense on the cold surface of the meat, making it easier for smoke particles and flavour to stick to it. This will give your brisket an even smokier flavour.

The water pan also acts as a buffer between the meat and the direct heat and flames, eliminating the possibility of the meat burning or of flare-ups caused by dripping fat hitting the heat source.

The ideal time to use a water pan in your smoker is when you are cooking at a constant, lower temperature for a long period. It doesn't matter what type of meat you plan on cooking, if you're smoking meat for several hours, you'll benefit from using a water pan.

There are a few things to keep in mind when using a water pan. Firstly, don't use cold water as this will lower the smoker's temperature too much. Fill the water pan slowly and carefully, only filling it about halfway. Check the water level periodically and add more hot water if needed.

When it comes to what liquid to use in the water pan, water is the best option. While some people like to use beer, juice or other liquids, these don't actually add any flavour to the meat. The point of the water pan is to create a moist cooking environment and stabilise the temperature, not to add flavour to the meat.

Using a drip pan to capture juices

Using a drip pan to capture the juices of a brisket is a great way to keep it moist and juicy. The juices can be reapplied to the brisket after cooking, or used as a cooking oil or dipping sauce.

A drip pan can also help to deflect direct heat from the firebox, preventing the brisket from drying out and becoming overly crispy or burnt. This is especially useful when using a vertical smoker, such as a Weber Smokey Mountain, where heat travels in a vertical fashion. By placing a drip pan underneath the brisket, you can catch the drippings and prevent them from causing grease fires.

Additionally, a drip pan can act as a heat sink, helping to regulate the temperature and steady the heat. This is achieved by filling the drip pan with water, which will evaporate as the heat increases, while also collecting the meat drippings.

To capture the juices, simply place a disposable aluminum foil tray underneath the grates of your smoker, ensuring that all the charcoal pieces are set around it. The juices will drip from the meat, through the grill grates, and into the tray. This method also makes cleaning your smoker much easier, as there won't be any hardened drippings to scrub off.

You can also use this method to capture drippings from other meats, such as turkey, ribs, pork shoulder, and lamb.

Frequently asked questions