Smoking in aluminum trays

Discussion in 'Beef' started by two much smoke, Jul 24, 2009.

  1. two much smoke

    two much smoke Smoke Blower

    I have always smoked my meet directly on a rack but I noticed some using aluminum trays to cook the meat in.

    Does the meat get the same flavour in the trays? Does it come ou more moist?

    Anyone have any thoughts on this.
  2. planeguy

    planeguy Smoke Blower

    I do pulled pork in the trays. When it comes time to foil i just crimp to trays together and dump some apple juice & capt. morgan in to braise it.

    When its about 195 I will wrap it up in regular foil and put it in the cooler until I am ready to pull it.

    Comes out great.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    To me No it gets oily and soggy in it's own juices. I have always smoked on the grates. I have used a foil pan to caught some of the dripping on prime rib or ribeyes and even chuckies just put some onions and garlic in with the dripping and you have you a mighty good au ju
  4. bigsteve

    bigsteve Master of the Pit

    Many of us smoke on the grate, and foil to finish. I generally move the meat into a pan, and cover the pan with foil at that time. If you smoke in the pan the whole time, I'm sure you're going to miss a lot of smoke penatration.
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Only time I use a pan with the meat in it is when I'm doing a chuckie with veggies. When it hits 175 or so I will put it in the pan with the seperated drippins and a little beef stock and finish it off covered in foil.

    I'm with Balli on this one. Catch the drippings in a tray under the meat. Pour it into a container.... set it in the fridge and then you can pull the fat off of the juice. I'll then add some of the juice back into the butt... or brisket. That way I can control how moist it ends up and also control some of the fat content. I've also put the juice in ice trays and froze them. Once froze... put them in a bag and use them whenever I need them. Pork au ju is great in pulled beef.
  6. planeguy

    planeguy Smoke Blower

    I misunderstood myself - I smoke on the grate and when it comes time to foil I use two trays crimped together!! I was busy trying to download some pics of ribs that I am about to post. Hopefully when you see the Qview, I will be forgiven :)
  7. rivet

    rivet Master of the Pit OTBS Member

    On the grates only, especially poultry.

    Balli & Pig said it...just gets greasy and oily.

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