I want to know how many of you use pans when you smoke meat. I have done several picnics (that's pork shoulder for you yankees
) both ways and I really have to say that I prefer to put them in a pan. I rub the meat the night before, then I use an applejuice, cider vinegar, and rub mixture to inject the meat, put it in a pan and on the smoker it goes. I baste it every hour or so with the pan juices. I pull it at 185 to 190 and let it rest. Carryover brings it to 200 then I pull it. It has a tremendous amount of flavor, and is super moist. Once the fat is separated from the pan juices it makes a killer finishing, or side sauce. I have really come to enjoy the flavor I get out of it. Not to mention cleanup is a snap. I like the traditional way too, I just depends how I feel. If I'm going for strictly for sandwiches, I might not use a pan, and mix the pulled or chopped pork with a vinegar based sauce. But if I'm doing it as a plate, I think the pan is the way to go.
Let me know what you guys think, and if you pan or not.
Thanks

Let me know what you guys think, and if you pan or not.
Thanks