Butts in pans?


 
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David Collier

TVWBB Fan
Has anyone smoked butts in foil disposable pans? My friends do this, and think it helps the moistness of the meat. I am a tried-blue-believer in the Southern Succor Butt smoke as instructed on this site. I have smoked for 3 years this way, and because of the great taste and success, have not varied at all. But, the clean up might be easier and I am just not sure if there is a difference in using the pans. What do you think???
 
My preference is not to use pans as I don't like the meat sitting in all that grease. There is enough fat etc in the butts, IMO, to get a moist finish without a pan. Others have posted that they use a pan and like it. I'd say stick with the way you've been doing it with the butts finishing as you like them. Or try a pan and see which way you like better. But either way, keep butting.
 
I always smoke just on the grate. When its time to foil, sometimes I will put each butt in a half pan and cover with foil. I think when its cooked the whole time in a pan it gets really greasy. Do whatever way works out best for you!
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I used to cook in pans all of the time. Works great. Meat turns out fine, cleanup is easy and the juices are saved right there. I dont do it anymore because it limits the smoke in the meat. One side is covered. It also gives a lot less bark on the final product. I say throw on the grate, cook until done. There is no better or easier way,IMO.
 
I'm new to the game, but I'd say it doesn't have to be all or nothing.
You can take your sweet time at 225 on the grate to absorb smoke and render grease and then finish at 325 in a foiled pan.

If you pan at 170 -175 internal, cook at 325, pull at 195 and set in a cooler, the temp will rise to around 205 and the meat will be uniformly brimming with moisture and the fat nicely rendered out.
(the butt won't be sitting in grease)
Plus you get maybe 1/2 cup of rich flavorful juice in the pan which is great for making a nice BBQ sauce.
And you'll shave off several hours of cooking time.
 
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