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Drip pan

post #1 of 9
Thread Starter 
I'll be using the grill below to smoke a 7.7lb. Butt on Monday.

Whenever I've done ribs on this, I've put apple juice in an aluminum pan. I've read that some folks don't add anything to their pan, and use that as a juice for the PP.

What are some suggestions? Any and all!

post #2 of 9
Thread Starter 
Here's the beast we'll be cooking over Apple Wood. I have a bad of chips, but my buddy had an apple tree falls over in a storm last spring (2015) and we got about 20 logs. I'll be cutting hockey puck size pieces off of it tomorrow.

post #3 of 9
Quote:
Originally Posted by mikeymjr23 View Post

I'll be using the grill below to smoke a 7.7lb. Butt on Monday.

Whenever I've done ribs on this, I've put apple juice in an aluminum pan. I've read that some folks don't add anything to their pan, and use that as a juice for the PP.

What are some suggestions? Any and all!
 

 

 

I like to add Apple Juice to the pan when I foil it at about 165°.

Then the meat juices will mix with that.

Then I de-fat that stuff & I got awesome Au Jus.

 

Link:

Pulled Boston Pork Butt        

 

Bear

post #4 of 9
Thread Starter 
Other than that though, you don't see a need for anything else in it prior to foiling?

I'm new at this, and I probably bit off a bit more than I can chew...but we shall see!
post #5 of 9
Quote:
Originally Posted by mikeymjr23 View Post

Other than that though, you don't see a need for anything else in it prior to foiling?

I'm new at this, and I probably bit off a bit more than I can chew...but we shall see!


IMHO, anything else is not needed, and of little value, but that's My Opinion.

 

Bear

post #6 of 9

Be sure to let us know how it turns out!

 

 

Al

post #7 of 9
Quote:
Originally Posted by Bearcarver View Post
 

 

 

I like to add Apple Juice to the pan when I foil it at about 165°.

Then the meat juices will mix with that.

Then I de-fat that stuff & I got awesome Au Jus.

 

Link:

Pulled Boston Pork Butt        

 

Bear

That's what I do as well......comes out great! Make sure the IT is around 200.

post #8 of 9
Quote:
Originally Posted by mikeymjr23 View Post

Other than that though, you don't see a need for anything else in it prior to foiling?

I'm new at this, and I probably bit off a bit more than I can chew...but we shall see!

 

Pork butt is probably the most forgiving thing you can smoke.  No sweat--just enjoy the day.

 

Gary

post #9 of 9
Thread Starter 
Thanks guys!

I'll use one to catch the juice and maybe put some apple juice in there.
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