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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-28-2013, 12:04 PM   #1
scayne62
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Default pan or no pan?

I am going to be cookign around 70lbs of shoulder next weekend for our baby shower on 3 UDS's. My best friend swears we have to put the butts in a pan so they do not dry out during the cook, the UDS's do not have a diffuser i nthem just the standard fire basket in the middle, they run smooth as silk (which is why we are opting for an overnight cook instead of rewarming) My question....(I hope this has not been beat to death) Do we need to put them in pans or just load them up on the grates and let em cook? I do not want dried out pork for 100 guests since we are shooting to start catering here in the future, we cannot have a bad rep getting out there of dried out meat. Also what is your opinion on wrapping them at say...165 degrees or so til the end? We argue about this all the time and I say no pan he says pan. what do y'all think?
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Unread 08-28-2013, 12:09 PM   #2
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I cook boston butts all the time for my family and friends, normally 2 a weekend. Never foiled the butts, i like a dark crispy bark from the seasoning. Never had a dry pork butt.
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Unread 08-28-2013, 12:11 PM   #3
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On the racks, the only way you'll dry them out is if you over cook them. Never blame the pit...only the cook!
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Unread 08-28-2013, 12:12 PM   #4
scayne62
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I should also mention I am runnign 2 racks per UDS with the weber lids, idk if that has any effect on the butts on the top rack or not, just looking for someone with more experience than me. this is my first summer using the UDS and so far it is great but panning seems a waste to me as I like Bark but hate dry. I usually shoot for an IT of 205, if that is to high may be I need to step it back some. I will wrap and rest them in the cooler til party time and than pull a few mintutes before we serve.
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Unread 08-28-2013, 12:13 PM   #5
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You have to overcook a butt so severely to dry one out that it's virtually impossible. I've never panned or foiled any butts on any type of cooker and have never encountered a dry one.

If you're using two racks you may want to rotate them halfway through the cook, but otherwise nothing to be overly concerned about.
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Unread 08-28-2013, 12:15 PM   #6
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Personally i'd do them on a single rack, it should only take 2 drums but plenty of room with 3.

Lower racks always finish early and i'm not a fan of switching racks..jmo
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Unread 08-28-2013, 12:17 PM   #7
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I may be wrong but I think the biggest reason for the pans and foiling then is helping pass thru the stall quicker
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Unread 08-28-2013, 12:18 PM   #8
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I just cooked 90 lbs of butts last Saturday in one UDS and two 18.5 WSMs. I simply rotate the racks in the UDS about halfway through the cook. Turns out great every time. Fat cap down the whole way.
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Unread 08-28-2013, 02:56 PM   #9
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You don't need a pan, and if I were cooking that much pork I probably wouldn't use one either. When I'm doing a smaller cook though I always use a pan anymore. The only reason I do it is to have all that fantastic pork juice to mix back in after I pull it.

It started for me after seeing this post by Phrasty.

http://www.bbq-brethren.com/forum/sh...d.php?t=106582
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Unread 08-28-2013, 03:58 PM   #10
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I did 170+ lbs last weekend on 4 WSMs.
No pan.
No foil.
Awesome pork.
Pork sitting in a Nesco reheating will dry out WAY faster than a butt on a UDS.
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Unread 08-28-2013, 04:30 PM   #11
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Pork shoulder/butts won't dry out unless you really let em go WAAAY too long.

Now, whenever I do that much on my UDS, I'll always use a diffuser, but only to protect the fire. I've had 8-9 butts on mine and that much meat will give up quite a lot of moisture during the cooking process. I find that the grease dripping on the coals smells nasty and I can smell and taste it on the bark. Plus, I have a hard time keeping the temp up on the drum because of all that drip, drip, dripping on the coals. It's not like it will put the fire out, but it still seems to mess with the cooker with that much meat on.

I have to also agree with fingerlickin'. That thread of Phrasty's changed things for me too. I've done butts in a pan ONLY for that reason, that and the pan is a little sturdier than just foil. Nothing sucks worse than wrapping up a butt and when you pull it off the smoker, you tear the foil and all that precious juice just pours out.
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Unread 08-28-2013, 05:46 PM   #12
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I cooked 145 lbs of butts last weekend and foiled panned all of them. Like mentioned above I mix sauce with the juice the pour that back all over it after I pull it. Just what I do but its Q. More than one great way. Stick to what you like and are good at. Good luck
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Unread 08-28-2013, 09:59 PM   #13
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I never foil or pan butts, no diffuser their always moist. I put three butts on 1 rack @ 8-9 lbs a piece. 70 lbs equals about 9 butts so 1 rack in each UDS should do it for you, then you don't have to mess with trying to rotate racks. Good luck with your cook!!
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Unread 08-28-2013, 10:21 PM   #14
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Pan, NO pan, foil or No foil is always the question... what rub do you use or what sauce? With all jokes set aside all the methods work as all the rib rub and sauces work... maybe not in junction with each other for your style... But in the end try to get the PERFECT cooked meat and don't worry about pan or not to pan... which rub or sauce...
Podge on this forum set me straight on a PM I sent and I have lived by his response ever since...
Don't worry about the what everyone else does cause different methods win... JUST worry about perfectly cooked meat!
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Unread 08-28-2013, 10:51 PM   #15
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i only foil for a nicer presentation, no foil is my preference though
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