- Sep 4, 2021
- 18
- 7
Hi all,
Just did a no-wrap butt yesterday in my Hunsaker drum and it turned out really nice(after 16 hours), but a bit on the dryer side. I'm converting from wrapping and I am used to using foil juices to mix back into the meat for added flavor, but no-wrapping created a little problem. I had a catch pan underneath and sure, it caught some drippings, but the amount was so low I didn't even think it was worth messing with. I'm wondering if any of you have tips on doing no-wraps and catching enough juice to use. I'd probably be doing the freezer method to separate fat once the drippings are caught. I know I can probably add some liquid to the catch pan but I'm worried about it evaporating during the cook if I add too little or diluting the Also see below for some eye candy from the cook. You can see my setup and that the catch pan has some drippings but also burned sugar.
Just did a no-wrap butt yesterday in my Hunsaker drum and it turned out really nice(after 16 hours), but a bit on the dryer side. I'm converting from wrapping and I am used to using foil juices to mix back into the meat for added flavor, but no-wrapping created a little problem. I had a catch pan underneath and sure, it caught some drippings, but the amount was so low I didn't even think it was worth messing with. I'm wondering if any of you have tips on doing no-wraps and catching enough juice to use. I'd probably be doing the freezer method to separate fat once the drippings are caught. I know I can probably add some liquid to the catch pan but I'm worried about it evaporating during the cook if I add too little or diluting the Also see below for some eye candy from the cook. You can see my setup and that the catch pan has some drippings but also burned sugar.

