Boston butt-water or dry?


 
S

StanSulli

TVWBB Fan
I'm always interested in whether people are using a filled or empty pan or if you're sticking that water pan in there at all on different cuts of meat.

What do you do with a Boston butt?I've done it with the water pan filled and empty. Frankly I didn't notice that much of a difference.

The empty water pan butt might have had a little crunchier crust, but not all that much more than with a filled water pan.

How about you guys? What's your experience been and why do you do it the way you do, no matter which way you do it?
 
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Well Stan, I have been smoking meats for about 2 years and I learned by using the water pan full of water and it has worked great for me. I have thought of trying pork butt with just the pan and no water but I feel that it is easier to maintain temp with the water. Makes a really good heat sink and I don't want to mess with success. Did two pork butts on new years eve and my guests said it was the best pulled pork they ever had. Even my wife loved it and she is not a big fan of pork. I think that as long as you are happy with your method, stick with it.
 
Bob Ivey said:
Well Stan, I have been smoking meats for about 2 years and I learned by using the water pan full of water and it has worked great for me. I have thought of trying pork butt with just the pan and no water but I feel that it is easier to maintain temp with the water. Makes a really good heat sink and I don't want to mess with success. Did two pork butts on new years eve and my guests said it was the best pulled pork they ever had. Even my wife loved it and she is not a big fan of pork. I think that as long as you are happy with your method, stick with it.
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Bob,

With water the temp is easier to stabilize, no doubt about it.

Maybe the only drawback is a little more clean-up and with water I think you burn a little more fuel. But you can also go about your business for a few hours.

With no pan, I find you have to keep a closer eye on the temp.I tend to do that anyway.

I honestly never know whether I'm going to use water in the pan or not until right before I cook.

Either way the pork is always real tasty. I guess it's hard to mess up a good Boston butt.
 
After the first couple of cooks, I tried using just the foiled pan. I had no problems maintaining temps. I haven't foiled since. MUCH, MUCH easier clean up and NO downsides for me.

Keep on smokin',
Dale53:wsm:
 
Depends on your target temp? I do all my butts/picnics @ 275-300 so no heat-sink (water) needed. Brisket is HH, spares and chuck roasts 275.
The only time I use water is for spiral sliced hams and Baby backs (225) and the next time I do BBacks I'm trying higher heat without H20.:wsm:

Tim
 
I used water when I first got my smoker as kind of an insurance policy, but now I run the pan empty. My thinking being, on longer cooks if the water pan runs dry your temps will spike so it's one less thing to worry about. It also helps you learn your smoker a little better I feel. Just my .02.
 
I also used water when I first started out. Now, I have to employ tricks to get the 22" to go above 300*F without water though I do use a terra cotta clay flower pot saucer in the empty pan (it's well seasoned). I set the vents once or twice (my goal is a one adjustment cook) without much attention to the cooker at all. In fact, I have a Mojo Brined Money Muscle on the 14.5" right now with no water. I've made two lower and one upper vent adjustment early in the cook. I've been at 250*F pit temp since 0900.
 
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