I plan to set up my Weber 22" grill with a snake weave with pecan and hickory chunks (already built the snake) and smoke an 18.5# brisket tonight. I will monitor the smoke chamber and the meat with my Maverick ET-733. I have the brisket warming to room temp and will clean it up a bit before it goes on the heat. I plan to get somewhere between 240 and 260 for the heat and smoke to an IT of 195 or so. It will be an all nighter for sure.
My question for the illuminate here is whether or not putting the meat in a foil pan will matter or not? I use foil pans for butts because then tend to fall apart and stick to the grill. Will I have this problem with brisket?
Would appreciate any suggestions, hints, tips and fingers crossed best wishes. I'll try to get Qview but don't hold your breath, please.
rh
My question for the illuminate here is whether or not putting the meat in a foil pan will matter or not? I use foil pans for butts because then tend to fall apart and stick to the grill. Will I have this problem with brisket?
Would appreciate any suggestions, hints, tips and fingers crossed best wishes. I'll try to get Qview but don't hold your breath, please.
rh