First pork butt

[Learch2112]

Hi all...quick question. I am attempting my first pork butt on my 18” WSM. I have read two schools of thought. Meat placed directly on the grate or meat placed in a disposable aluminum pan and then on the grate. Thoughts and/or input? Thanks in advance.

Mike

 

[SmokinAl]

I have done it both ways, and I think you get better results when the meat is in a pan. I also use the pan juices to baste the butt while its smoking. The pan juices will take on a lot of smoke & when you mix them in with the PP it adds to the flavor. After a short rest (30 minutes), I pull the pork by hand, (we like big chunks of meat & I can take out any fat I see) right in the pan I smoked it in with the pan juice & put it in another pan, along with a finishing sauce I think you get a better product than just putting the butt on a grate with a pan underneath it.
Here is the finishing sauce that I & a lot of us use, and Chef Jimmy J has a good one too.
SoFlaQ’uers finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Good luck & take some photo's!
Al

 

[Smoke23]

I use a pan as well.

 

[zwiller]

Myron Mixon uses a pan on everything but never read anyone here doing it too... Another thing learned today! Are you guys using a rack inside or is the butt just sitting there? I read some posts saying a pan reduces smoke and that makes common sense. On the other had the bark on the bottom was a little too done on my last one on the grate. And we like bark.

Take a look at Al's Hot and Fast method for that butt.

 

[Geebs]

I would honestly try it both ways, I always did mine right on the grate and then did a few in a pan and I prefer to do them on the grate in my WSM. I like the bark all the way around. To each their own.

 

[SmokinVOLfan]

Don't have a WSM but I always smoke mine right on the grate with great results. But I like to foil at the stall. Produces a more juicy tender pork IMO. Don't really care for the hard pieces of bark in my PP sandwich. But everyone likes to do it a different way. The boston butt is a very forgiving piece of meat. Experiment both ways and find out which works best for you. Good luck and take some pics!

 

[gmc2003]

I like to smoke butts on the top grate with a pan on the bottom grate. When the stale occurs I'll take the pan off the bottom grate and put the butt in it sitting on a small rack. Add some juice and cover with foil. My family likes a softer bark.

Chris

 

[Learch2112]

Thanks to all y’all for a ton of helpful advice! I will definitely post an update, and pics if I don’t totally screw it up! :)

Mike

 

[noboundaries]

I've done pan, no pan, grate in a pan, wrapped and no wrapped. Personally, I like to put a pan on the level below my butt and put the butt directly on the grate, no wrapping. I put the fat cap toward the heat so it renders until almost gone. I prefer no wrapping, but I'm going to smoke a butt tonight on the grate and will wrap it in butcher paper tomorrow morning. I'm curious how the paper will impact the bark compared to foil.

Oh, almost forgot. If I'm including veggies while I smoke, definitely need a pan.