Pan?foil?rack?

[ima tryin]

When smokin meats, what is the preference to use a pan under the meat, wrap it in foil with the top open , or just place the meat directly on the rack?

 

[richoso1]

If you use a drip pan underneath, you can use that liquid for a sauce or gravy. If you wrap with the top open, the bottom of the meat may be more moist. Directly on the rack may produce grease where you may not want it. Aside from poultry, some folks put other dishes beneath the meat to take advantage of the liquid adding more taste to the dish.

 

[travcoman45]

I put my meats directly on the rack, my GOSM has a water pan over the chip pan, so I just wrap that in foil ta hep keep it clean, filled with water an the drippins drop inta that, then evaporate back off inta the cabinet. Always a nice juicey product an flavor that won't quit!

Fer butts an briskets, I wrap in foil an place in a personal cooler, I don't use the towels anymore cause it's such a small space, then I can save any juices from the meat, put mine in a mason jar an let the fat seperate, then skim off the fat an add them fine juices back in after the pull.

 

[vince]

I just place on rack

 

[seboke]

I go straight on the rack too - most of the time. I'll finish off my brisket in a pan

 

[bb53chevpro]

Right on the rack works for me, except for abt's and shrooms.