On the grate or in a pan?

Discussion in 'Pork' started by drheerdt, Mar 25, 2010.

  1. drheerdt

    drheerdt Newbie

    I see most folks here smoking directly on the grate. so far, I've always stuck my butts and briskets in a pan so I don't lose the juices. Am I doing it wrong? Is there a benefit to going directly on the grates?
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Nope you can do it either way. Lots of people put a pan under the butt to catch drippings and some just let it drip onto their fire. Do which ever works better for you.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    I don't put mine in pan because I like to get full smoke penetration, if saving the juices I do place a pan under it but normally I do that just with beef, plenty of juices form after letting the pork rest for a few hours.
    Either way will obviously work, just a matter of preference.
  4. ak1

    ak1 Master of the Pit OTBS Member

    Depends on where I'm doing it. On my gasser I use a pan with a rack in it to lift the meat up off the bottom and allow the smoke to circulate around. On my Chargriller or others I place the pan underneath the grate.
  5. I go right on the grate... but thats your call

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