Pan or no Pan with Pork?

Discussion in 'Pork' started by bcfishman, Aug 9, 2008.

  1. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    Pan or no Pan? I see some of the q-view posts with the pork shoulder or butt sitting directly on the grates and I see others with the pan underneath.

    Why do some do one way and others the other?

    I also see this with Brisket.

    What is the benefit? Do you only have to foil the top with the pans?

    Thanks, I look forward to responses.
  2. morkdach

    morkdach Master of the Pit OTBS Member

    i run a water pan stabilizes temp and catchs drippings.
  3. richtee

    richtee Smoking Guru OTBS Member

    I always suggest keeping the meat on the grate- until you decide to foil, if ya do. I finish in the oven in a covered pan at that point. Once the meat hits foil temps is when the juices start to come out in earnest, and the pan collects them for later use.
  4. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    I use a low side pan with a rack when it is on the grill. Mainly because the way the mods of my baffle plate are done I don't have room to put a pan under it In fact I have a thread going on an 8# butt that's on the smoker right if you wanna take a look. And like Richtee when it comes to foiling time I put it in a deeper pan and foil over it and finish in the fuel..
    Hope this helps

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