I was following a thread on Boston Butt and whether to foil or not to foil Someone posted photos and it looked like they smoked the entire time in an open foil pan. I had lots of questions but they were buried at the bottom of the thread and I did not get a response could someone please straighten me out?
From the photos, you smoked it in a pan? I always thought you had to put it on the rack so the smoke could make better contact with the meat. Does a Boston Butt stick to the smoker rack? Do I need to oil the rack first? Can someone comment on the pros and cons of smoking in a pan vs on the smoker rack? Needing to know for tomorrow's smoke. Also, if there is a definite fat side, do you smoke it fat side up, or as someone wrote, fat side down to avoid meat sticking to the grate?
onse. Here are my questions again