ok i have always put butt on a rack but would in a pan be better???

Discussion in 'Pork' started by rc4u, Oct 23, 2015.

  1. rc4u

    rc4u Fire Starter

    since I have always put my butts on a rack to smoke with a pan under they turned out great .. NOW others have smoked in a large foil pan... what is the debate on this?? I have two going in at 11pm tonight.. and if I don't get good answers I was going to do one each way... I used bilbos rub this time instead of jeff's.. and making jeff's and bilbos sauce for the serving.. thanks in advance.. jeff 

    oh gonna tey the q view this time if I can...
     
    Last edited: Oct 23, 2015
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Putting a Butt in a pan works fine. It keeps the rack clean and you can flip it over half way to get at least some smoke to both sides. You sacrifice  crispy bark on the side in contact with the pan. Not a big deal to me but the Bark Sharks may think differently...[​IMG]...JJ
     
    Last edited: Oct 23, 2015
  3. doctord1955

    doctord1955 Smoking Fanatic

    I always put mine on a rack over a pan with water onion celery seasoning in it to catch the drippings to strain and add back to the pulled pork when done!  
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You called JJ? I am a bark lover.

    Yes JJ is right.

    Do one each way and see what you think
     
  5. rc4u

    rc4u Fire Starter

    after fourteen hours the one in the pan is 190% in a round pan with holes in it like one for the grill.. the one above is only 177%... for IT's.. the smoker is at 225-230.. hey I took a pic before started and one while cooking....im trying for that view ..jeff
     
  6. rc4u

    rc4u Fire Starter

    wow just checked again and 199 on panned butt and one above is 179 for IT.. I usually quite adding smoke after 185 but I had thermo in the bottom one...should have kept it smoking I guess. decided to make some finishing sauce also and use on just part of served one..and have the sauces on side for use as needed..oh I should post the pics I have so far then add the done ones later..jeff
     

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