Smokers

[Fish Head]

Beginner question- When you smoke a butt, do you just put it on the rack (that’s what I was planning on doing) or do you smoke it in one of those aluminum foil roasting pans (like Leaky's photo)?

[hockeybc69]

I use a glass baking dish for the first few hours so it stews in its own juices and squirt it with apple juice a few times.

Last couple hours I wrap it up in foil and finish it off.

Then off into a cooler for an hour in a pan(still wrapped in foil) and covered with towels.

[otterman91105]

(LEAKY) I'm doing my first one this up comeing weekend. You have any suggestions for me. Did you end up useing a pan to put it on or on the rack. Did you wrap in foil towards the end. Thanks for any help.

[delcecchi]

Beginner question- When you smoke a butt, do you just put it on the rack (that’s what I was planning on doing) or do you smoke it in one of those aluminum foil roasting pans (like Leaky's photo)?

I just put it on the rack. Depending on the unit, I might put a drip pan below it. A pork butt has a fair amount of fat and I personally wouldn't want to have my meat stewing in the fatty drippings.

[OnAFly]

Same here. I go straight on the rack with a drip pan underneath. The drip pan will collect a lot of fat.

There are so many ways to do pork butts that turn out well. Really, you just have to start trying stuff until you figure out what you like to do most.

[reinhard1]

i like putting them on the rack myself with a drip pan underneath. low and slow. good luck.

[old goose hunter]

Right on the rack, foil pan below to catch the fat. A little mop sauce every

hour or so. When done I wrap in foil, or put in a pail with a tight lid

for an hour or so seems to let the juices distribute back through the meat

like resting a steak or a roast.

[otterman91105]

Alright guys I think i'll put right on the rack. Thanks for all the input i appreciate very much.

[hockeybc69]

I am odd man out on this one.

Enjoy!!!

[Leaky]

Sorry, I'm a little late to the party. Based on what I read here in multiple posts, I rubbed it the night before, then put it on the rack until it hit 150. That took 4 hours at -10 degrees outside temp at starting time. I added hickory chips/sawdust every hour. Apple juice in the water pan

I then basted it generously with the combo apple juice/pork fat before putting it into the tightly foiled pan. Then just cooked in the smoker (without adding anymore chips) till it got to 165. Decided then that I would rather finish it covered in the oven so I could smell the smells. About 3 hours later, at 220 degree oven temp, the butt was at 195 internal. Let it rest for about and hour and pulled.

Turned out awesome! Again, I'm a rookie but just did it the way others on this forum taught me.

Hint: Get a meat thermoter that has a probe and a wire leading outside the smoker. (Or better yet, has a remote that you can bring inside). You won't have to open the door to monitor the temp and they are Cheap!

[otterman91105]

Thanks everybody i'll post how it went when done.