Got linked here from Cack's "Pork Butt Noobie (need tips and pointers)" thread so I thought I would bring this thread back from the dead for my question.
1st of all that sammy looked outstanding and has me wondering if I should smoke this weekend in the snow.
What does panning do? I read a comment from Myron Mixon a few days ago about his brisket technique, "You need to pan and wrap it for one third cooking time until internal temp reaches 205 at the point then let it rest." that got me wondering about panning.
