Foil pans vs foils wrapped tight

Discussion in 'General Discussion' started by gotbags-10, May 17, 2013.

  1. gotbags-10

    gotbags-10 Smoke Blower

    I was wondering if anyone saw a difference between putting your meat in foil pans to wrap or just wrapping it tight with foil. Especially in briskets.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I wrap the meat directly in the foil with a splash of liquid (apple juice, etc.), but I'm not sure it really matters beyond personal preference. I know of many who put meats in a pan to cover with foil, and they swear by it.

    Best advice is to try it both ways and see which works best for you. Either way will turn out fine.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I wrap Ribs in Foil but for big hunks of meat Pans are just easier. Butts can be shredded right in the pan...JJ
    Last edited: May 18, 2013
  4. I do like Chef JJ, I wrap my ribs in foil, but for bigger pieces of meat like butts, shoulders, and brisket, I use alum pans. Halfs and full size. Less hassle with wrapping, less mess as the pans won't tear when moving them around, they're cheaper, and the pans catch all the good juices that can be degreased, frozen, then reused in other dishes, plus the pans can be washed and used again. As for a difference in cooking times there isn't any.

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