ive been watching pitmake Toby and see hes cookiing in catering style pans and everything ive seen him cook he does this way, what are your thoughts on this, ive always used the grates. Is there pros and cons to using pans? looks like it would keep the food more moist. Thoughts?
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There are so many opinions on just this subject you should experiment to see what works best for you. There is also the argument about the amount and texture of the bark. I only pan items I am going to pull or shred. Even then I do a hybrid style by smoking without the pan until the bark is set, and then placing in a pan. The trade off between softer bark and the retained juices for moister meat hits the right balance for me on pulled or shreded items. -
I cook chuck roasts in a pan and pork butts on the grate. Poultry often over a pan of vegetables. Tri-tip or steak on the grate.Comment
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I don't like to use pans as they tend to effect the bark formation on the meat. I will, however, use them once bark has formed and I am trying to finish up my cook. I always cover them with foil, and braise until the meat hits the finishing temp. I use pans more because I don't want to waste all that foil when wrapping a brisket or pork shoulder. They also fit perfectly into the KBQ, which is another reason why I use them.
I don't think they really keep the meat more moist, that comes from the quality of meat you are buying. You can achieve the same results using foil, pans or butcher paper. IMHO, the number one way to ensure proper moisture is to buy quality meats.
Like Donw mentioned, do what works for you. Some things I see online works for them, but not for me. (Like using mustard as a binder, cooking at 225 F or wrapping at 150-160 F)Comment
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Sounds like braising to me,Comment
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