Pan-Smoked Brisket

While brisket is normally smoked directly on the grate, pan smoking is a method I have been using for a long time to produce a tenderer and juicier brisket, since the meat sits in its own juices while it smokes. I like to flip the brisket a few times during the first half of the smoking session to make sure the smoke flavors both sides of the meat. I must tell you that with this method, due to the steaming effect, the outside of the brisket stays quite tender during the entire process, and