Smokeing in alum. pans

[smokebuzz]

does anyone use those aluminum pans to cook butts or brisket in?
I was going to try it tonite, doen 2 of each, thot it might help keep them moist, baist with their own juices, may add something else to it. when it comes time to foil you could just wrap over the top. fat cap down, should not hurt barq.

Any thots on this?

 

[richoso1]

I like your reasons for using an aluminum pan. I've never used them in that particular application, but in other meats it has worked much as your explanation for its use.

 

[bbq bubba]

While your bark will not be all that it can, nothin wrong with cookin in the pan's, may want to flip to expose the meat to the smoke but you will have alot more juice that way, pic's please!!

 

[pigcicles]

Disposable aluminum pans work well. If you have a heavy piece of meat consider doubling up with them... Go For It.

 

[shellbellc]

I should've done my last shoulders in pans, would have deterred my grease fire when using next time!

 

[smokebuzz]

i hve only done it a time or 2, years ago, i think i will try to keep the juices sucked off a little so it don't kill the barq too much.

 

[homebrew & bbq]

I did the last butts in aluminum pans. And we did keep the juices sucked off and saved in a container. Too much juice means the bottom part of the butt is braising, not smoking. We saved the juice so we could put it back on the meat after we pulled it.

I'm doing more butts tomorrow and they'll be in pans.

It also makes clean up easier.

 

[navionjim]

does anyone use those aluminum pans to cook butts or brisket in?

The fantastic Smokin Okie method of doing a brisket is to sear the hell out of it on an open fire then smoke in one of those pans you talking about. Haven done four that way now I can say I will never cook another brisket any other way.
Jimbo

 

[kew_el_steve]

What Jim said. I don't do butts that way, but in the Smoky Okie way on brisket, I double-up on the pan, rub them with pepper, sear the liv'n chit out of them (smells wonderful), smoke on one side for 3 hours, turn over and do another 3 hours, in to the oven, cover with foil with a temp probe, and pull at 195 or so.

Once you try the Smoky Okie method, and get it down, you will never do them any other way.

If you research in to the methods of KickAssBBQ, he uses a hotel pan for just about everything, usually with a bottle of beer poured in the bottom. Trust me on this one too, don't knock it till you've tried it.

He has a stick-burner, and I have a GOSM gasser. So, the pan method can be used in many different types of smokers.

 

[flash]

I do like them for Beef Ribs, not much else. I marinade ribs in mojo and the excess goes in the bottom of pan.

 

[kew_el_steve]

Sure, rub it in. Give me a couple days. Re: recent Beef Short Ribs thread. LOL

 

[flash]

LOL, I would never do anything to upset a Patsie.

 

[kew_el_steve]

HEHEHE...SI predictions for the playoffs came out today. Wanna guess??? No Mercy.

http://sportsillustrated.cnn.com/200....html?bcnn=yes

 

[flash]

No sweat, you know the top two always switch winners when they enter the Super Bowl. Peyton wins another

 

[shawnr5]

Would elevating the meat with a roasting rack still give you the bark without having to remove the juices?

 

[homebrew & bbq]

That would seem to be a workable solution.

You still might want to keep an eye on how much juice and fat is collecting though. I had one the first time I use the pans where the juices nearly filled the pan.

 

[chris_harper]

i use those pans all the time. when i am ready to foil, i usually stick the brisket in a big aluminum roasting pan, and cover with foil. easy way to save the juices, plus when i have wrapped in foil, the foil just rips when i pick it up.

 

[frybob]

I went and purchased a couple of stainless steel steam table pans that I use when smoking butts and briskets. I also purchased a couple of grates that fit ontop of them so that I don't have to flip the meat. All of the drippings fall into the pan plus I get a great bark. Yea, I have more to wash when I'm don't but I don't have to keep throwing away foil pans and they are very sturdy. When I foil the butts I remove the grate and set the meat in the bottom of the pan and then put the foil over it. It works like a charm.

Bob

 

[porkbutt]

Where might I find something like the disposables in stainless? Wouldn't mind having a few different sized pans with grates just for butts.

 

[smoke freak]

Here is what works for me. When smokin butts I dont use a pan untill I reach 140 internal. Then into a pan and cover with foil. This seems to allow for plenty of smoke and bark is never a problem.