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Super Bowl Poor Man's Burnt Ends Water Pan

AZPitman

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Hey Everyone,

I am planning grilling up some Poor Man's Burnt Ends on Sunday for the Super Bowl. I have a four burner gas grill. I have a quick question in regards to a water pan. I am going to be spritzing the meat every so often with ACV, but do you think it is necessary to put a water pan underneath the meat? I have only done that once with a Spatchcocked turkey and it turned out great, but I also was not spritzing the turkey. I am just wondering how necessary it is to use that water pan.

I will also have the grill around 275-300 for around 4-5 hours timeframe.

Any advice would be helpful?
 

Bearcarver

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I'm probably no help for your Gas Grill, because I use an MES 40 Watt-Burner.
However I haven't put water in my Water pan in about 9 years.
But like I said, that's a well insulated Electric smoker that is already too humid inside.
You should get advice from a couple of Gassers.

Bear
 
Last edited:

gmc2003

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Are your grates going north to south(front to back) or east to west(side to side). If N to S then I would, and turn the burners under the chuck off. If E to W then I probably wouldn't. You don't want the drippings to burn.

Chris
 

AZPitman

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Are your grates going north to south(front to back) or east to west(side to side). If N to S then I would, and turn the burners under the chuck off. If E to W then I probably wouldn't. You don't want the drippings to burn.

Chris
Yes, they are going North to South. Is there a downside to putting a water pan in? Obviously, there is a benefit, but just wondering if there is a downside at all?
 

gmc2003

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You just don't want the drippings burning with an empty water pan, or the boiling water steaming your chucky with a full water pan. With N to S you can turn those burners off that are underneath the chuck and cook it indirect.

Chris
 

AZPitman

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You just don't want the drippings burning with an empty water pan, or the boiling water steaming your chucky with a full water pan. With N to S you can turn those burners off that are underneath the chuck and cook it indirect.

Chris
Gotcha. Yeah that was my plan. The time I did this before I did 3 burners off under the roast. Then one burner on with a smoke box above.
 

gmc2003

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Sounds like a good plan. Let us know how it turns out. I love PMBEs.

Chris
 

tx smoker

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I've been cooking on a gas grill (and several other types) for over 40 years and cooked everything under the sun on them from breakfast to desserts for after dinner. Not once have I ever used a water pan and personally I see no need for one. Not saying it may not be a good idea, I've just never found a reason to use one. Heck, even when I used smokers that came with a water pan, like Bear, I never used them.

Probably not much help
Robert
 

jcam222

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What are poor mans burnt ends made from?
 

SmokinAl

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Gotcha. Yeah that was my plan. The time I did this before I did 3 burners off under the roast. Then one burner on with a smoke box above.
That sounds like a plan. I use the water pan in every one of my smokers except my MES. But I only use the MES for sausage, so you wouldn't want any moisture in there anyway.
Al
 

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