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Reply to "Foil roasting pans"

When I did my last brisket on Sunday, I decided to do it fat up (1st time was fat down) just to see the difference. I don't know that it made much difference, but the heat was closer to the meat instead of the fat, so it may have been a tiny bit drier. I think if I did fat side up again, but in a pan the whole time....well, that is just me thinking out loud. I doubt it would hurt to do it fat side up in a pan the whole time, it would keep the drippings on the meat and not the fat. I will try it in a couple of weeks and let everyone know how it comes out. I am sure it will be delicious and I am not tryin to win any comps, so....ya don't know until you try it.
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