If I'm smoking a brisket or a pork butt does it matter if I put the meat in one of those disposable aluminum pans versus putting the meat directly on the rack? Just curious? And, if I'm smoking ABT's - can I put these in an aluminum pan?
Good advice here - I use a lot of drip pans and make sauces and gravies. Even with a drip pan I foil and do not use the drippings in the foil so I can use them. I add what comes out of the foil to the smoked drippings.I think most of us use a drip pan underneath, then when foiling use an aluminum pan, with some of the drippings in it. Personally I would not start the smoke in a pan because only 3 sides of the meat would get smoke, so you would be constantly turning it over every couple of hours so it would get even smoke penetration. Just my 2 cents.