Boston Butt: in a pan or on the grate?

Discussion in 'Pork' started by eichhoma, Apr 29, 2010.

  1. eichhoma

    eichhoma Fire Starter

    What do you guys usually do? I typically do my butts right on the grate until they hit 165* then double foil it and pout it in a pan until it hits 200*
    Briskets I usually do it the whole time in a pan....

    What are some thoughts around this for a Boston butt?
  2. caveman

    caveman Master of the Pit SMF Premier Member

    Let's see, I have done two butts, not Boston mind you, but two. Both times I have smoked them straight on the grate, foiled, back to the grate, then toweled. I have not taken them to 200° yet but plan to for my next one. I have been trying different meats each time I smoke so I am not a "Butt Master" just yet. I think I would only do Chucks in a pan because I like the way they come out from everyone else's qview I have seen here so far.
  3. flagriller

    flagriller Smoking Fanatic OTBS Member

    On the grate with a drip pan below.
  4. thunderdome

    thunderdome Master of the Pit

    I do mine on the grate (one the UDS) with no drip pan so the drippings hit the firebasket, then foil it, and keep those juices after taking back out of foil.

    On my tank smoker, I do use a drip pan though
  5. rubmymeat

    rubmymeat Fire Starter

    I cook mine directly on the grates and then pull when it hits 195. I tent with foil and let cool on counter and then pull. Turns out perfectly every time.
  6. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Same here, then foil at 170* and take to 205*
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    no foil until they are done(195-200), & right on the grate

    good luck.
  8. eichhoma

    eichhoma Fire Starter

    Sounds like everyone does them right on the grate. I know a lot of folks do briskets in the pan, I was just wondering about a butt... I assume a brisket has more of a tendency to want to dry out more than a pork butt I guess? thanks for the feedback fellas!
  9. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I do my briskets on the grate, too, but I do them at 250* for 3 hours then foil them (they'll be around 160*). They get a better bark when I leave them on the grate for this "hot and fast" method. Putting them in a pan is probably a better idea when doing them "low and slow".

    The butts always go right on the grate, though, because I want them to bark up as much as possible. That stuff is so good! [​IMG]
  10. dribron

    dribron Meat Mopper

    I have only done four or maybe five, can't really rember.. lol Everytime I have done them on the grate, with a foil pan underneath. Once it reached about 160-165 or so, I'd wrapp it up in floil.. Untill it reaches 195-205
  11. meateater

    meateater Smoking Guru SMF Premier Member

    I usually go on the grate till 165* then pan with liquid. The last couple I did I panned at 142 with liquid. I removed from the smoker at 205* and let them rest for an hour or two before pulling.
  12. rstr hunter

    rstr hunter Smoking Fanatic

    That's what I do too and it works well every time. Good Luck.
  13. I cook them on the grate til 160 or so then foil to 205
  14. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Generally cook the pork on the grate until 165* then foil to 200*. Brisket is on grate till ~160* then panned with a little juice till done.[​IMG]
  15. ak1

    ak1 Master of the Pit OTBS Member

    Straight on the grate, until it's time to foil.

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