Shopping goof!!! Porkbutts x2


 
Bob Bass said:
"punctured the underside..." Opps. One big advantage to the pan !
Click to expand...

Are there any disadvantages? We can take this to pm, if you prefer.

To be honest with you Bob, I can't recall Harry going in-depth with regards to the pan vs foil.

Other sources states you leave an air gap in the pan which allows juices to get out of the meat and might make for a mushy product. Dunno
 
When I have 2 different size chunks of meat, I will put the larger one on the lower grate and the smaller on top. Since I go waterless, the lower grate is always hotter than the upper one. They always seem to finish at the same time this way.

I always foil in a disposable 9" X 13" aluminum pan, foiled tightly over the top - have never been disappointed with the results.
 
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