Drip pan

Discussion in 'Pork' started by mikeymjr23, Jul 1, 2016.

  1. mikeymjr23

    mikeymjr23 Fire 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!

  2. mikeymjr23

    mikeymjr23 Fire 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.

    Last edited: Jul 1, 2016
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    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.


    Pulled Boston Pork Butt         
    Last edited: Jul 1, 2016
  4. mikeymjr23

    mikeymjr23 Fire 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!
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

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

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Be sure to let us know how it turns out!

  7. sauced

    sauced Master of the Pit

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

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

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

  9. mikeymjr23

    mikeymjr23 Fire Starter

    Thanks guys!

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

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