Reply to "Foil roasting pans"

vickibMember

I am watching the pit masters I dvrd last night as I am typing this. They do not have holes in the pans. I am guessing one of the reasons that they use the pans to catch the moisture. Also, the sm025 (which i have) and most of the other cookshack models (so they have mentioned on here) are a very moist cooking environment, and are different than the charcoal ones they use in the competition (that is just my guess). You can always start to get the smoke all around then finish without the pan. I am thinking about trying a pan next time I do a brisket, just to see how much difference it makes with the juiciness.

12/29/111:14 PM

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