First Brisket this weekend...and a question :]

BeerNBBQ

I've done extensive research here and on other sites and blogs so I have a pretty good idea of what to buy and how to trim, My question is... Obviously, i'm going to need a drip pan to catch all the drippings. I really don't want to use a dry drip pan as fear of burning the drippings and/or leaving a taste on the meat. Has anyone concocted a liquid mixture to remedy this? I also wondered if it would help provide moisture to the meat. I've made tons of boston butts and ribs on the egg, but this will be my first brisket. Thanks guys for all your help and helpful information i've read and will continue to read.

Chubbs

I just use a foil pan I can throw away when done. I usually just use water or apple juice. The meat will be moist enough if cooked until fork tender. Not sure the liquid in the drip pan really adds much. Stike can answer this later.

For that reason, I typically use water only.

BeerNBBQ

I just use a foil pan I can throw away when done. I usually just use water or apple juice. The meat will be moist enough if cooked until fork tender. Not sure the liquid in the drip pan really adds much. Stike can answer this later.

For that reason, I typically use water only.

Yea i've used a apple cider vinegar / olive oil mixture for BB Ribs, whenever i've used water it seems evaporates too quickly. I dont know if the ribs were more moist or not, I know the "atmosphere" of the dome certainly was. I was using an auber control and there was definite moisture around the fan insert. I dont know if thats a by product of using temp controllers or if it was the drip pan.

stike

those drippings don't really smoke and taint the meat.  sure, they're black and all, but it is a lot like the bark, which is also black.  all the organic carbon and sugar slowly oxidizes.

never noticed any problem from it.  it doesn't openly burn and smoke as though it is truly burning.  bark doesn't burn, but it also turns black.  no (or low) oxygen environment, plus a decent amount of heat.  we're making charcoal, believe it or not.

i also use a homemade foil pan, and toss it when cool. 

BeerNBBQ

Thanks for the input guys, thats the answer I wanted ;]

floatingbuzzard

Don't know how appropriate this is but my egg likes to drink beer.  I like the smell, the taste, and don't like to drink alone.  One for him, one for me.  He likes Abita Turbo Dog, and so does my food.  I sometimes water his down some so he doesn't get hammered and get the temp to high.

BeerNBBQ

Don't know how appropriate this is but my egg likes to drink beer.  I like the smell, the taste, and don't like to drink alone.  One for him, one for me.  He likes Abita Turbo Dog, and so does my food.  I sometimes water his down some so he doesn't get hammered and get the temp to high.

haha clever :]

MaskedMarvel

Don't know how appropriate this is but my egg likes to drink beer.  I like the smell, the taste, and don't like to drink alone.  One for him, one for me.  He likes Abita Turbo Dog, and so does my food.  I sometimes water his down some so he doesn't get hammered and get the temp to high.

Beer in the pan is a +1

I use the cheapest I can get though.  Usually in the can in the back of the fridge for the occasional drunken chicken.  Those rough cheap beer aromatics really add more than the expensive beers.  One can and about the same amount of water.

Top it off with a scoop of minced garlic, some chili powder, and maybe a dash of whatever rub I used.

Whole neighborhood smells awesome.

floatingbuzzard

I will try the cheaper stuff. Its not like he will get mouthy and complain. I like the seasoning in it. I'll give it a try.

paulheels

There's no such thing as cheap beer. It's free,drinkable, affordable, expensive!



Paul