Pork Butt..foil pan or on the grate

[Bob Correll]

John,
Here is where I got my idea for the double pan set up, only I used the original and a Brinkmann pan, with no bolts.

 

[Dave Russell]

...Or if your wsm is an '09 or newer, you could put the Brinkman pan INSIDE the wsm water pan.

 

[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

 

[John Frailey]

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

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