To pan or not

Discussion in 'Pork' started by triplebq, Jan 19, 2010.

  1. triplebq

    triplebq Smoking Fanatic

    Tx
    Do you smoke your shoulder or butt in a pan or just lay in the smoker on the rack ? Thanks I will not shut up and listen !
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Right on the rack for me.
     
  3. oneshot

    oneshot Master of the Pit SMF Premier Member

    On the rack!!! Then into a foil pan and foil covered if I'm gonna pull it. [​IMG]
     
  4. jdt

    jdt Smoking Fanatic SMF Premier Member

    on the rack for me to
     
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I smoke both ways, just depends on if I want to keep the drippings or not. Actuaslly, in the pan does help in keeping it from drying out at times. It's all good my friend.
     
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    on the rack, un-foiled for as long as it takes to get to 195-200.
     
  7. orlandosmoking

    orlandosmoking Smoking Fanatic

    Only smoked one so far (too much other stuff to try) straight on the rack until 160* then in foil with a little apple juice to 200*. It was fantastic served with the finishing sauce recipe I got here!!!

    Don
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I personally like my butts straight on the grates all the way.
     
  9. dirt guy

    dirt guy Smoking Fanatic

    I usually cook all my pork in the same manner. On the grate for 60-90 minutes depending on heat and smoke (I prefer not to have a thick bark). Then, it is covered in a foil pan until 170 degrees is reached. That way it gets the smoke I like without drying out.
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    I like mine on the rack until 140* with a good smoke ring going. I then tent and go till 190* with some liquid, pull and let rest for a couple hours, just can't hury goodness. [​IMG]
     
  11. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Ive always done mine on the rack the whole way without foiling.....BUT!!!!!!! I started foiling ribs (3-2-1) and will not go back.. Im gonna foil my next ones and see how I like the butts foiled...I think its all good though
     
  12. i got a question along the same lines, what is the benefit to using a drip pan under the meat, and is it necessary?
     
  13. rivet

    rivet Master of the Pit OTBS Member

    On the rack only. Never use a pan.
     
  14. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Never use a pan, just put em on the rack. Just how I do it. If ya wanna keep the juices ya could put a pan under it.
     
  15. Actually, I like the pan so I can keep the drippings and it also keeps the meat moist, but I put the butt on a rack in the pan. It keeps the meat out of the liquid and doesn't let it get "mushy" on the bottom. Low and Slow is key. 160-180 internal temp. and it's ready to rest and pull. You can then skim the fat and keep the drippings to add back to the pork when you re-heat. I usually cook the day before the party. Be prepared to make a day of it.  Good Q can't be rushed! Good luck!
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    On the rack, no foil. Don't bother to catch the drippings either.
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    A lot of guys catch the drippings in a foil pan. Some of them put beef or chicken broth and a chopped up onion, maybe a few garlic cloves in there also. When the butt is done you take the drippings & broth mixture, put it in the freezer to separate the fat. Remove the fat then pour the remaining liquid over your pulled pork.
     
  18. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    What Smokin Al said.  Don't let any of that good flavor get away.  The only thing I do different is put the drippings and vegs in a sauce pan to bring to a boil for a while before skimming and serving.

    You can always add a touch of cornstarch or flour if you want a thicker gravy to serve with mashed potatoes
     

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