Boston Butt Sand Method

[Dunstablegrizzly]

Trying out my smoker with sand instead of water in the pan. Using 275 for temp and will wrap when it hits about 160. Have a 6.5 pound butt seasoned with Memphis dry rub and I am using a combination of apple and mesquite wood chunks.

 

[Dunstablegrizzly]

Cooked to a temp of 205. The cook took 6.5 hours! Maintained 275 pit temp

 

[one eyed jack]

Looks good to me.

 

[xray]

Looks great dunstable!

I’m a sand guy. I use an old metal casserole dish and foil the top. Easy cleanup too by just throwing the foil away.

It works great for regulating temps. I use it in my MB XL40 propane, there’s only one door so it recovers quickly when opening the door.

 

[Dunstablegrizzly]

Looks great dunstable!

I’m a sand guy. I use an old metal casserole dish and foil the top. Easy cleanup too by just throwing the foil away.

It works great for regulating temps. I use it in my MB XL40 propane, there’s only one door so it recovers quickly when opening the door.

Looks great dunstable!

I’m a sand guy. I use an old metal casserole dish and foil the top. Easy cleanup too by just throwing the foil away.

It works great for regulating temps. I use it in my MB XL40 propane, there’s only one door so it recovers quickly when opening the door.

Yeah I think I'm sticking with sand. There was no difference in taste or moisture in the meat. I foiled the water pan then added sand to about an inch shy of the the top. Then I foiled the top staying close to the sand to keep somewhat of a reservoir. Then I foiled again so that it would be the foil a pitch after the cook. I used only about 4 lbs of charcoal and it lasted the entire cook at 275. It definitely burned less charcoal using the sand method.

 

[SecondHandSmoker]

used only about 4 lbs of charcoal and it lasted the entire cook at 275. It definitely burned less charcoal using the sand method.

That is best benefit of using sand in water pan. It increases the thermal mass which reduces fuel needs.

 

[GaryHibbert]

I've been using sand in the water dish for years in my MES. It really helps regulate the temps.
Gary

 

[EdP]

I'm relatively new to smoking, and switched to no water and higher temps (275) this season. Primarily to try to avoid overnight cooks.

I didn't go with sand since I wasn't sure I could keep it clean, so I got a big terracotta pot & plate and double wrapped with wide heavy foil.

The smoking experts always say 225 isn't necessary and they're right.