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First Brisket Tommorow!!!!! Quick Question for all you PRO BGE'ers!

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Chris
Chris Posts: 148
edited November -1 in EggHead Forum
I am following Elder Ward's recipe and just have one question...Is this an indirect cook with a plate setter and drip pan or straight on the v-rack with nothing underneath. Thanks for all your help and all the wonderful ideas on this site. Wish me luck![p]
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  • FrankG
    FrankG Posts: 32
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    Chris,use drip pan

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Chris,
    If you are going to follow Elder Ward's recipe, you should follow all of it. He clearly says nothing to indicate that it is an indirect cook.
    TNW
    The Naked Whiz
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  • StubbyQ
    StubbyQ Posts: 156
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    I use a drip with bread or cookie cooling rack. No plate setter. I cook straight throug for 12 hours at 225°. I don't wrap in foil. When it's done I place in cooler and cover with towel for 30 minutes for juices to redistribute.
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  • Chris
    Chris Posts: 148
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    Thanks to all for the advice, I am still a little confused. Some say drip pan, some say none? For a rookie what would you suggest?
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  • mollyshark
    mollyshark Posts: 1,519
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    Chris,[p]I always use a drip pan. It's an old baking sheet, but works fine. There is so much fat drip from a brisket you can get a pretty funky smoke taste from burning all that fat. I have a v-rack I stick on the baking sheet and then just lay the brisket on the rack. Toss whatever I am drinking in the baking sheet (yesterday it was a leftover bottle of that lo-carb Rolling Rock...leftover from TexasFest!! Toss some hickory chips on the fire and let her go (of course it is a her...ever see a him with those kind of curves?).[p]Enjoy...just resist peeking every 10 minutes. Makes the temps go nuts. And don't panic when it hits 160 internal and sits there...and sits there...and and and. [p]mSharque
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