The Man's Pan Method (KAM)

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The Man's Pan Method (KAM)

Postby Bockbock » Sat Oct 23, 2021 10:03 am

Hey all, hope everyone is well and enjoying their families, their faith and having some laughs in these trying times! Can someone lead me to the Kam Pan Method? I think I have it in my head. Here is what I think it is.

Smoke brisket 275 until 165 internal temp and pan with an inch or so of Beef broth. Pull off pit at 205-210 internal temp.

That is what I remember. Have a catering event this coming Saturday for 120 peeps. Need to be on point. Thanks in advance. :texas:
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Re: The Man's Pan Method (KAM)

Postby Rambo » Sat Oct 23, 2021 10:43 am

Bockbock wrote:Hey all, hope everyone is well and enjoying their families, their faith and having some laughs in these trying times! Can someone lead me to the Kam Pan Method? I think I have it in my head. Here is what I think it is.

Smoke brisket 275 until 165 internal temp and pan with an inch or so of Beef broth. Pull off pit at 205-210 internal temp.

That is what I remember. Have a catering event this coming Saturday for 120 peeps. Need to be on point. Thanks in advance. :texas:

You are correct. I’m sold on the method. I smoke the meat for about 5 or 6 hours. I make little aluminum golf balls and place in the bottom of the pan so the meat is not sitting in the juice. After that, heat is heat, I’m not proud anymore so I just place the meat on top of the aluminum balls, seal my aluminum pan off tightly with a piece of foil, and put it in the oven until it reaches 200. I’ll see if I can find you a picture. I also take the drippings out of the pan and pour them in a measuring cup and stick that in the freezer. The grease will rise to the top and get hard; you get that out and what is left is Pure, smoked Heaven Juice. I use one can of Beef Broth for Brisket and Pineapple Juice for pork
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Re: The Man's Pan Method (KAM)

Postby Rambo » Sat Oct 23, 2021 10:47 am

Pan
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Re: The Man's Pan Method (KAM)

Postby Bockbock » Sat Oct 23, 2021 12:10 pm

I havne't done the golf balls, I just set the brisket in the juice. I wonder how much of a difference it makes. We catered for 150 peeps in May and we just set the brisket in the juice. What's the difference. Thanks for your response.
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Re: The Man's Pan Method (KAM)

Postby Rambo » Sat Oct 23, 2021 2:03 pm

Bockbock wrote:I havne't done the golf balls, I just set the brisket in the juice. I wonder how much of a difference it makes. We catered for 150 peeps in May and we just set the brisket in the juice. What's the difference. Thanks for your response.

I don’t really know if it makes a difference; it’s just the way I do it
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Re: The Man's Pan Method (KAM)

Postby k.a.m. » Sat Oct 23, 2021 9:40 pm

Bockbock wrote:I havne't done the golf balls, I just set the brisket in the juice. I wonder how much of a difference it makes. We catered for 150 peeps in May and we just set the brisket in the juice. What's the difference. Thanks for your response.

I do not raise my briskets they lay in the juices. The foil balls are an addition that Rambo has created that works well for him. :D
Always remember slow and steady wins the race.



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Re: The Man's Pan Method (KAM)

Postby Bockbock » Sun Oct 24, 2021 8:56 am

Appreciate y'all for your responses. Have a great week!
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Re: The Man's Pan Method (KAM)

Postby k.a.m. » Wed Oct 27, 2021 2:06 pm

I hope your event went well Bockbock.
Always remember slow and steady wins the race.



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