Foiling a butt - wrap in foil or use foil pan?

Discussion in 'Pork' started by maplemountain q, Aug 15, 2014.

  1. Basic question but I'm curious for others input - when foiling a butt to power through the stall, is there any reason not to place the butt in a foil pan and cover tightly with foil wrap?  I'm looking for a less messy way to foil and still retain all the heavenly juices as I usually wrap in foil...

    What do you guys and gals think?
     
    Last edited: Aug 15, 2014
  2. ctonello

    ctonello Smoke Blower

    I like to do it without the pan because after its done i can just take it straight out of the smoker and wrap it in a towel and put in my cooler.
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Either way is fine. If the pan will fit in the cooler, just put a towel on the bottom and another on top for the rest period.
     
  4. [​IMG]  x's 2

    I use an alum half pan for a butt or shoulder, to collect and re-purpose the juices 
     
  5. jbills5

    jbills5 Meat Mopper

    Pan is a great idea because you can use those juices as a finishing sauce.  Only problem I ran into once is that the butt seems to start falling apart if I am transferring to new foil to wrap and rest.
     
  6. Cool, thanks for all the helpful advice...!
     
  7. timberjet

    timberjet Master of the Pit

    Yep I use a pan and double wrap. That nectar is way worth saving every drop of. [​IMG]
     
  8. I agree, I like the pan. I have done it both ways, and the pan is easy to use, and easy to clean up. In addition, you can put a little more liquid in there which helps with the moisture and flavor. I use the smaller pans for singles, and the bigger ones for twin butts (see below), I just have to bend the edges in a little to fit into my smoker. They both fit in the cooler also so no need to "rewrap" for the rest time. I always say try different things on your smokes until you find your "go to" that is the way you prefer to make it. Good luck and happy smoking...[​IMG]

     

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