To Pan or Not to Pan ?

[carr1on]

Ok, first real Forum question here folks.

On some of those BBQ cooking shows I've noticed that they smoke their meat, especially pork butts, in aluminum pans the entire time. Is that something I should do too?

I've made butts a few times and have never been happy with the result. They tasted good, but werent tender enough to be "pulled pork." They were more like a tasty pork roast that needed to be sliced.

I appreciate any help or advice.

Steve aka carr1on

 

[slim]

I would guess that if yours didnt get to the pulled pork texture it wasnt cooked long enough.....what internal temp did you take it to? I personally never use a pan.....so i cant answer that

 

[bbally]

I always pan brisket. But I only pan pork butt or shoulder if it is lacking on fat content.

 

[carr1on]

I'm embarassed to admit it, but I only recently started monitoring the temp. Before that, I was a time & temp guy, which might have been part of my problem.

I was smoking 10lb butts for 12 hours at 200 degrees.

For Christmas Santa brought me a shiny new wireless thermometer which I've used ever since.

 

[desertlites]

I agree with bbally and with panning brisket I get around 3 cups of liqued gold outta it.and yes U need to temp your meats-205 for pulled pork.

 

[tn_bbq]

At 225* you ought to be good to go.

Most folks cook their butts to a temp of 195* to 200* (wrapping or panning with foil can speed the process).

 

[mballi3011]

My question to you is have you been foiling the butt?? I always foil my butts at about 165-170 internal temp. Some here will then pit it into a foil pan the put foil on to of that but I just wrap it in foil and make sure you don't poke a hole in it to.then take it to 200-205 or so and then put into a dry cooler with some old towels for atleast an hour if not more. Then pull it out and then pull it. It will be tender then believe me.

 

[richoso1]

What he said. If you can't pull it, you may have needed to smoke it to a higher internal temp and let it rest.

 

[flash]

Yep, foiling is the key, especially is time is a factor. And don't be afraid to crank up the cooking temp some after foiling. It will help speed up the smoke and will not hurt the end product.

 

[bbqhead]

my suggestion , which is what I do, smoke it bare till around @ 160*. then put it in a 1/2 pan and foil the top till @ 200*-205* , rest then pull.

 

[carr1on]

I took your advice and foiled my butts at 165 degrees. Now just finishing them off.

I you dont mind another noob question: what is the best "warming" temp for pork butts? At this rate they will be fully cooked before we're ready to eat'em!

 

[slim]

If you take them out when the internal temp is 200* and place in a cooler with towels they will stay HOT for 3-4 hours

 

[bbally]

Hold them above 135 F to keep them food safety safe. Anytime below 135 F counts against your four hour serving window.

 

[ga.rick]

carrion, i smoked a nine lb butt friday night kept the smoker between 225-235 took the internal to 195 double foiled and put in a cooler for about 2 1/2 hours took it out. took the first piece of foil off then kinda rolled it out of the second piece (it was hot) that joker just fell in half . family said it was the best one i had ever done. course if i remember correctly the wolf pack said that about the last one also.
good smok'n.

 

[carr1on]

All - I cooked the butt in a pan, and foiled it at 175. Then baked it the rest of the way. It was extremely tender and fell apart trying to take it out of the pan. The best I've made yet.

Thanks again for all the advice.

 

[daddio]

i think alot of the reasons you see them with the pans in the competition cooking is from a clean up stand point the cookes stay alot cleaner when your not having the drippings going down into the cooker.

i usually take mine to about 190 - 195 no foiling till i pull them and they are usually falling apart if not you can wrap them and the temp will go on up enough to make it pull apart. my thought's anyway

 

[triplebq]

I use the drip method . Works great . Both ways are good depends on what you like. I don't like the mushy meat that panning makes the meat on the bottom have on mostly on Pork Butts . The pan or foiling works well on brisket and ribs.

 

[rstr hunter]

I don't pan anything but brisket which I also put a beer into the pan, the water will boil off and the meat will be moist and I have only done this on my chargriller, not sure I'd do it on the new MES. Will have to try to find out.