Mike Saunders
TVWBB Member
I love my WSM. Never before have I had turkey as good as this. I'm geting ready to try my hand at a brisket. For that - I know I will use a pan.
Question centers aorund this. I have a friend at work who cooks wonderful boston butt on his ECB, and does not use the pan.
Now - being a butt cooker from way back (we have a pit at the church that will hold 60 - 65 butts, and I am the registered "pit boss" therof) I have always cooked butts either indirect, or as in the case of the big pit - at least 30 inches above the coals. I have always gotten good results on the big pit, probably better than in my offset Brinkman.
I want to cook one or two in the WSM, and wonder who has done this without the pan in place? fat drippings burning off make a good flavor also.
Mikeeeeeeeeeeeeeeee
Question centers aorund this. I have a friend at work who cooks wonderful boston butt on his ECB, and does not use the pan.
Now - being a butt cooker from way back (we have a pit at the church that will hold 60 - 65 butts, and I am the registered "pit boss" therof) I have always cooked butts either indirect, or as in the case of the big pit - at least 30 inches above the coals. I have always gotten good results on the big pit, probably better than in my offset Brinkman.
I want to cook one or two in the WSM, and wonder who has done this without the pan in place? fat drippings burning off make a good flavor also.
Mikeeeeeeeeeeeeeeee