Smoking in aluminum trays

two much smoke

Smoke Blower

Original poster

Sep 6, 2007

91

15

• Jul 24, 2009

• #1

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.

 

planeguy

Smoke Blower

Jun 5, 2009

118

10

Long Island, NY

• Jul 24, 2009

• #2

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.

 

mballi3011

Gone but not forgotten. RIP

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SMF Premier Member

Mar 12, 2009

14,477

58

• Jul 24, 2009

• #3

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

 

bigsteve

Master of the Pit

Feb 15, 2009

1,298

12

South West Florida

• Jul 24, 2009

• #4

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.

 

pignit

Master of the Pit

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Nov 3, 2008

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28

Lookin at the Great Smoky Mountains

• Jul 24, 2009

• #5

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.

 

planeguy

Smoke Blower

Jun 5, 2009

118

10

Long Island, NY

• Jul 24, 2009

• #6

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 :)

 

rivet

Master of the Pit

OTBS Member

Apr 25, 2008

3,232

16

The "Show Me" state

• Jul 25, 2009

• #7

On the grates only, especially poultry.

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

 

pineywoods

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Mar 22, 2008

28,847

3,934

Florida

• Dec 24, 2021

• #9

Personally I use disposable aluminum pans more than anything else in the smoker. I get them at either Sam's Club or Costco in packages with multiple pans and usually I have two sizes on hand. Sometimes you can also find lids for them they are in the same section if they have them. You can use aluminum foil to cover the pan but the lid sure is nice when you want to stack multiple pans in a cooler or fridge.
If the pan doesn't get to nasty we just wash it if it does get messy we just throw it out sure makes clean up a lot easier

 

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Reactions: Fueling Around

Fueling Around

Smoking Guru

★ Lifetime Premier ★

Dec 10, 2018

5,262

3,991

FL winter, MN summer

• Dec 25, 2021

• #10

Same as pineywoods
I have 3 sizes of the foil pans from the club stores. Very inexpensive and last a few smokes and cooks. Also great for sending leftovers home with guests.

For oven usage, we have 4 different sizes of the blue speckled enameled pans.

 

mneeley490

Master of the Pit

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Jun 23, 2011

3,764

2,229

Everett, WA

• Dec 26, 2021

• #11

I've found them even less expensive at dollar stores. I can get two roughly 9x18 pans for $1. Usually load up before BBQ season and the holidays.

 

Workaholic

Smoke Blower

May 12, 2019

139

59

KANSAS

• Dec 26, 2021

• #12

I put the meat on the grate. Depending on what I'm cooking, I may put a foil pan on the grate underneath to catch drippings. Other than that I use them to put the meat in after I pull it from the smoker, to bring it inside.

 

whistlepig

Smoking Fanatic

Dec 23, 2011

669

265

Preble County, OH

• Dec 26, 2021

• #13

I use the pans to catch drippings. Au Jus for beef and with pulled pork I will take the drippings and inject the pork roast before foiling. And of course Chef JJ's Au Jus. Chuck roast is foiled in an aluminum pan with juices after a bit of of smoking.