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Bdresch
Guest
I'm trying an overnight butt smoke on my performer. I'm 3 hours in and just realized I never added a water pan. Do I need it? It's holding temp well using a ring of fire. Is it going to dry out without water?
HeSmellsLikeSmoke
somebody shut me the fark up.
The main reason for a water pan when doing a butt is to help stabilize temperature. Sounds like you have it under control without it.
B
Bdresch
Guest
Good deal. I'm using a big cast iron pan as a drip pan, so I think the mass of that is helping.
Offthehook
is Blowin Smoke!
I never use water, it makes a nicer bark
chriscw81
is Blowin Smoke!
you'll be fine. shoulder can be cooked tons of different ways and still end up juicy.
flyingbassman5
is one Smokin' Farker
I knew a guy once that cooked a butt in an electric cookshack and ended up forgetting about it. It cooked for 23 hours at 275 and was only barely on the edge of being dried out.
In other words, you will be fine.
In other words, you will be fine.
Trumpstylz
is Blowin Smoke!
I stopped using the water in the water pan (still use the water pan without water to catch the drippings) and my bark has never been better.
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Bdresch
Guest
15 hours and delicious. It was a little dryer than I expected, but that's probably because I screwed up and let the charcoal run out after 12 hours with the butt at 187 and by the time I caught it, my meat temps were already dropping. Only got down to 183, but it took an hour to get them back climbing.
