Pan or no Pan with Pork?

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bcfishman

Meat Mopper
Original poster
SMF Premier Member
May 2, 2008
286
10
Brevard County FL
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.
 
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.
 
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 oven..save fuel..
Hope this helps
 
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