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I bought Myron's Book and read the whole thing in one sitting and have read it twice and the KCBS category stuff is almost committed to memory.
My question is the depth of the pan he puts his briskets in. The usual full size Sam's Club pans are about 3-4 inches deep. I've got a brisket cooked and resting in the cambro as I write this using this type of pan.
Does anyone or (Myron if you read this), know if this pan doesn't block the smoke absorption or do I need to find pans more shallow?
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