Pork butt question

medeloach · 12-27-2012, 07:55 PM

I'm thinking about doing pulled pork for New Years Eve and am wondering if any of y'all ever smoke 'em in roasting pans. I've always put them right on the grill grate, but I gotta say - it'd be nice to not worry about cleaning that grate afterward (yes, I'm lazy). Would that ruin it - since it'd be swimming in the drippings?

martyleach · 12-27-2012, 07:57 PM

I have not done that but I am sure if you put in a roasting rack all would be good!

BBQ Bandit · 12-27-2012, 08:06 PM

If you do decide to pan it - you'll be surprised how much juice/rendered fat will collect in the pan.

IamMadMan · 12-27-2012, 09:55 PM

Quote:

Originally Posted by martyleach

I have not done that but I am sure if you put in a roasting rack all would be good!

^ +1 --- I agree, use a roasting rack to keep it out of the drippings.

Bludawg · 12-27-2012, 10:45 PM

I use a roasting rack on the grate makes it easy to move around. You clean your grates your joking right??

fnbish · 12-27-2012, 10:45 PM

I pretty much pan cook my butts all the time right in a pan, no rack. Here is a thread I did today to show what they look like including the juices that collect. Those juices are might tasty

. I cook them fat side down, but I trim almost all of the fat cap off. Definitely make cooking less messy. I buy the pans at SAMs and they are cheap.

http://www.bbq-brethren.com/forum/sh...d.php?t=150301

BB-Kuhn · 12-27-2012, 10:47 PM

I do it when I am not absolutely interested in my best product. Comes out great, but you miss out on about 20-30% of the bark. For family and friends, nobody will care and you have absolutely zero mess in the cooker. But for comp or really showing off, it's not the best way to go... I'd say the roasting rack idea mentioned above could be the best of both worlds.

Militant83 · 12-28-2012, 12:23 AM

Ive seen many people cook butts in foil pans and ive done it before myself. Like stated in the above post you just wont get all of the nice chrispy bark when using a pan.

Texas Turtle · 12-28-2012, 08:07 AM

Myron's methods always include cooking in foil pans, which adds quite a bit of time in my offset. Last butt I did that way took almost 15 hours and turned out fantastic but I was a zombie for three days from lack of sleep. I have mainly switched to the WSM for butts using the IQUE 110 and get almost as good results with much less stress. If I really want to show off, I go back to the offset, though.

Rev Beard · 12-28-2012, 08:21 AM

I panned the butts I cooked last week and agree with what others say. Still tastes great but you do lose a little bit of bark from it sitting in all those juices.

Bob in St. Louis · 12-28-2012, 08:28 AM

I saw a photo yesterday where a guy was using a foil pan, but had a rack inside of it.
Win-win.

I'll see if I can find the photo.

Bob in St. Louis · 12-28-2012, 08:41 AM

Ok here you go. Check post #12 on THIS PAGE.

If that rack is too close to the bottom, you could half two onions and use the half spheres as "feet" to set the rack on.

BBQ Bob...."At your service".

Bob in St. Louis · 12-28-2012, 08:45 AM

Ok...I'm not done yet. haha
If you scroll down to post #14, that guy is using a pan and rack that looks identical to the one that's in my toaster oven. Not sure it's deep enough to contain the juice from a butt, but it's a start.

Bob in St. Louis · 12-28-2012, 09:51 AM

4th post in a row.....
Check THIS OUT.
Seemed like good timing to me. haha

And "no"....I'm not going for "post padder" of the month either. :)

fingerlickin' · 12-28-2012, 12:06 PM

Ever since I saw this post from Phrasty, I've been doing mine in a pan. I start it on the grate for a few hours first. Then no rack, fat side down in the pan. I don't feel like I'm missing out on all that much bark and I love having the extra juice in the end.

12-27-2012, 07:57 PM	#2
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	I have not done that but I am sure if you put in a roasting rack all would be good! __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

12-27-2012, 08:06 PM	#3
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	If you do decide to pan it - you'll be surprised how much juice/rendered fat will collect in the pan. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

12-27-2012, 10:45 PM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I use a roasting rack on the grate makes it easy to move around. You clean your grates your joking right?? __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-27-2012, 10:45 PM	#6
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	I pretty much pan cook my butts all the time right in a pan, no rack. Here is a thread I did today to show what they look like including the juices that collect. Those juices are might tasty . I cook them fat side down, but I trim almost all of the fat cap off. Definitely make cooking less messy. I buy the pans at SAMs and they are cheap. http://www.bbq-brethren.com/forum/sh...d.php?t=150301 __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

12-28-2012, 12:23 AM	#8
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	Ive seen many people cook butts in foil pans and ive done it before myself. Like stated in the above post you just wont get all of the nice chrispy bark when using a pan. __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen

12-27-2012, 07:55 PM	#1
medeloach Got Wood. Join Date: 12-29-11 Location: Columbus, OH Downloads: 0 Uploads: 0	Pork butt question I'm thinking about doing pulled pork for New Years Eve and am wondering if any of y'all ever smoke 'em in roasting pans. I've always put them right on the grill grate, but I gotta say - it'd be nice to not worry about cleaning that grate afterward (yes, I'm lazy). Would that ruin it - since it'd be swimming in the drippings?

12-27-2012, 10:47 PM	#7
BB-Kuhn On the road to being a farker Join Date: 12-27-12 Location: North Aurora, IL Downloads: 0 Uploads: 0	I do it when I am not absolutely interested in my best product. Comes out great, but you miss out on about 20-30% of the bark. For family and friends, nobody will care and you have absolutely zero mess in the cooker. But for comp or really showing off, it's not the best way to go... I'd say the roasting rack idea mentioned above could be the best of both worlds.

12-28-2012, 08:07 AM	#9
Texas Turtle Full Fledged Farker Join Date: 05-26-09 Location: Fulshear, Texas Downloads: 0 Uploads: 0	Myron's methods always include cooking in foil pans, which adds quite a bit of time in my offset. Last butt I did that way took almost 15 hours and turned out fantastic but I was a zombie for three days from lack of sleep. I have mainly switched to the WSM for butts using the IQUE 110 and get almost as good results with much less stress. If I really want to show off, I go back to the offset, though. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.

12-28-2012, 08:21 AM	#10
Rev Beard Is lookin for wood to cook with. Join Date: 09-14-12 Location: Union, NJ Downloads: 0 Uploads: 0	I panned the butts I cooked last week and agree with what others say. Still tastes great but you do lose a little bit of bark from it sitting in all those juices. __________________ Brinkmann Trailmaster Limited

12-28-2012, 08:28 AM	#11
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	I saw a photo yesterday where a guy was using a foil pan, but had a rack inside of it. Win-win. I'll see if I can find the photo. __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

12-28-2012, 08:41 AM	#12
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	Ok here you go. Check post #12 on THIS PAGE. If that rack is too close to the bottom, you could half two onions and use the half spheres as "feet" to set the rack on. BBQ Bob...."At your service". __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

12-28-2012, 08:45 AM	#13
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	Ok...I'm not done yet. haha If you scroll down to post #14, that guy is using a pan and rack that looks identical to the one that's in my toaster oven. Not sure it's deep enough to contain the juice from a butt, but it's a start. __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

12-28-2012, 09:51 AM	#14
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	4th post in a row..... Check THIS OUT. Seemed like good timing to me. haha And "no"....I'm not going for "post padder" of the month either. :) __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

12-28-2012, 12:06 PM	#15
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Ever since I saw this post from Phrasty, I've been doing mine in a pan. I start it on the grate for a few hours first. Then no rack, fat side down in the pan. I don't feel like I'm missing out on all that much bark and I love having the extra juice in the end. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???