Originally Posted by Jadog
The only time I put anything underneath the meat on UDS is when I do large fat content meat like pulled pork and brisket both fat cap down. I use a small enough aluminum tray to catch only half the fat drippings. I want some drippings but not to much. I think too much drippings turns my bark to black and makes it hard to control temps. Just my opinion on my experiments. Everyone has to find what works best on there cookers and that's the funnest thing to me about smoking meat.
I don't use a drip pan for butts or briskets, and cook about 2/3 of the time with the fat caps down. Fatties are the only thing I'll use a drip pan for.... 6 or 8 of them can really sweat out the grease.
KCBS - CBJ
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