To Pan, or Not To Pan.... This is the Question

[chris b]

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

 

[bigal]

If it ain't broke, don't fix it! I like doing butts right on the smoker, then put in alum pan and cover w/foil once it reaches about 160-170*. I do my briskets the same way. I've only done one picnic, so many smokes/beers ago I can't remember how it tasted.

The best answer comes from the ones you smoke for, and since you asked me

, Saturday will work good and do it the way you've always done it. What sides will you be serving us, wife & kids & I? I'll provide the beer/water/milk/JD. I think I can handle that part.

 

[tonto1117]

Ive seen folks that do it both ways with great results, I guess it's a matter of preference and also if you want to keep the juices or not.

 

[msmith]

Chris thats how I used to cook my briskets and they always turned out great. Haven't done them like that In a long time. I have had some requests from family members to do some the old way again so next time I cook briskets I'll do one in a pan for them.

 

[shellbellc]

I've done it both ways. I found that I like making the vinegar finishing sauce to give it a kick. I also felt that I didn't get as much "bark" in the pan. Fish I always do on a flat throw away (like a cookie sheet) so I don't loose my marinade and the fish "juice" doesn't drip on anything else I might be smokin. I like maple flavord salmon, but not salmon flavord pork or chicken.

 

[meowey]

All personal preference. Sounds like you have a winner if you and your guests like the results.

Take care, have fun, and do good!

Regards,

Meowey

 

[deejaydebi]

I only use my pan when it's really cold it helps hold the temperatures.

 

[pigcicles]

I've done them both ways with good results. It may not be straight up proper to smoke yer meat in a pan.. I don't know if you've looked at your picture or not, but you're a pretty good sized lad... who's gonna tell ya it ain't right???

Really I see it as - Good is right and bad is wrong.

Keep Smokin

 

[bigal]

He's just a pup PC, not enough kool-aid!

Was that a death wish or not?

 

[bigal]

Here's a pic of me. I need to work on my pecs

 

[up in smoke]

Like most of our friends here say, personal preference, but I feel like Iâ€[emoji]8482[/emoji]m not getting maximum smokage (a word?) or bark in a pan, it just seems to keep it too damp (for me), however after I wrap it in foil at 165°, I pan it so it wonâ€[emoji]8482[/emoji]t leak on my deck…go figure!

 

[cajunsmoker]

Just remember, "It ain't the size of the dog in the fight, it's the size of the fight in the dog"

(But he is pretty big

)

 

[bud's bbq]

I'm with Cajun, I've got my "pink belt in Karate"!!!

 

[vulcan75001]

Gee Chris........Thanks for that tid bit of info.....would never have been able to figure that out, without your help...at least if us yankees were to use a pan...we would know enough to put the pan INTO the smoker and not ON it..tends to cook a little bit better, and just might have a better smoke flavor as well...

....