Pork Butt..foil pan or on the grate


 
...Or if your wsm is an '09 or newer, you could put the Brinkman pan INSIDE the wsm water pan.
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For competitions I use an aluminum pan with a small grate in it. This allows me to add juices or whatever very easily and I can tent the meat quickly and easily. It also makes cleanup super simple.

At home I cook directly on the grate as most everybody likes the bark. I don't run the same flavor profile at home as I do at comps. Comps are for a single bite taste. Home is for eating. Comp stuff is often too spiced to make a dinner out of.

Russ
 
Originally posted by Russ Sylvester:
For competitions I use an aluminum pan with a small grate in it. This allows me to add juices or whatever very easily and I can tent the meat quickly and easily. It also makes cleanup super simple.

At home I cook directly on the grate as most everybody likes the bark. I don't run the same flavor profile at home as I do at comps. Comps are for a single bite taste. Home is for eating. Comp stuff is often too spiced to make a dinner out of

Russ
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Interesting comment on comp stuff. And the clean up factor is something to consider. I did my first comp (and also my first butts) a few weeks ago and used pans. Although I had some timing issues, clean up was a cinch. Just find the nearest trash can. Sorry Bob, didn't know you wanted the renderings
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