A Question About the Juice

[dave schiller]

I smoked my first brisket a couple of weeks ago.  It turned out well, but what a mess it made in the bottom of the smoker.  It's a typical horizontal offset unit and there was a pool of juice along the bottom, well over a pint.  I removed it and cleaned up the residue.  So what's the best way to eliminate this problem in the future?  I guess I could put a pan under the brisket and hope it doesn't interfere with the flow of heat/smoke coming from the firebox.  Or I could drill a hole in the bottom of the FB at one end and then tilt the smoker so it all runs out, catching it in a small bucket.

Suggestions would be appreciated.

 

[Rings Я Us]

Maybe your first modification will be a drain tube. [emoji]128512[/emoji] I never had an offset smoker.. but people do use foil in the cook chamber bottom. and some put in a drain tube.. then you can tilt it a bit maybe and run the liquid out.. or use a scraper thingy. More advise from offset owners is required here.. Lol it's no biggy.. have fun!

,Johnny B

 

[dave schiller]

Johnny, I think catching all that liquid on foil would be difficult to handle when getting it out.  My thought is to drill a drain hole at one end of the CC (lowest point) and catch the juice in a container.  As you suggested, tilting the smoker would direct most of it to the hole.

 

[Rings Я Us]

Yes.. people use foil to just help keep gunk off.. not catch juice. [emoji]128526[/emoji]

 

[Rings Я Us]

TS60_Offset_Smoker_24.jpg

• Rings Я Us
• Jul 17, 2017

 

[Rings Я Us]

I just buy a new smoker whenever it's to dirty or put the dog in it to clean it up. [emoji]129299[/emoji]

 

[daveomak]

I just buy a new smoker whenever it's to dirty or put the dog in it to clean it up. [emoji]129299[/emoji]

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[chilerelleno]

A disposable drip pan would work, and it shouldn't negatively affect airflow too much.
When I put a drip pan below meat to catch the 'juices' it's usually full of beans.

 

[Rings Я Us]

Lol.. crazy pic

 

[chef jimmyj]

Don't waste the juices. Two choices, meat in the pan or drip pan below. Lots of guys use pans in all types of smokers. As above, a pan of beans is a good choice. I put veggies to make Au Jus in a drip pan in the offset l had with no noticable effect on temp or smoke flow. Meat in the pan keeps you from frequent cleaning. A brisket or butt takes several hours. Giving the meat a flip after a few hours gets plenty of smoke on all surfaces...JJ

 

[3montes]

I hate wasting those awesome juices. Whenever I do briskets or butts they get panned to catch all that goodness. I don't pan until the it hits about 165 and the juices really start to flow out of the meat. I usually add a few ounces of dark beer to the pan to mix in with all the juices to add another flavor profile. After I rest pork butts for a couple hours I pull the butts in the same pan with the juices. The meat usually absorbs all the jices in the bottom of the pan. I never have dry pulled pork always juicy.

I also have a drain on my offset. One of the small citronella candle buckets fits under it perfectly to catch any excess grease during cooking.

 

[lancep]

Another vote for beans here, especially when smoking a brisket.....
:grilling_smilie:

 

[dave schiller]

Thanks for the replies.  I'm going to use a pan to catch all that good stuff.