I had a bbq friend trying to convince me to cook in pans for a couple years now. I thought he was crazy until I tried it. I swear it was the best bbq I ever produced. The fat and moisture from the butts combined with the rub and salt to make this amazingly delicious braising liquid. When I pulled the meat I reserved some of that liquid and added it back to the meat. Omg. No joke. I’ll never cook any other way.
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Originally posted by SavageSmoke View PostI had a bbq friend trying to convince me to cook in pans for a couple years now. I thought he was crazy until I tried it. I swear it was the best bbq I ever produced. The fat and moisture from the butts combined with the rub and salt to make this amazingly delicious braising liquid. When I pulled the meat I reserved some of that liquid and added it back to the meat. Omg. No joke. I’ll never cook any other way.
The butts I have done seem to put out a ton of fat.
Do you guys put a rack in the pan or just let the meat sit there in its own juice? How deep does it get ?
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There's a guy in town that cooks his butts in pans and injects them. Based on his results I'll keep cleaning my smoker, the meat seemed more like a "crockpot never been browned roast." He cooks a lot in a big offset that I wouldn't want to clean so it's probably best for him he do it that way.
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Hmmm . . .
But JB, what about if the pan is put underneath the grate ?
Come to think of it, in my Traeger there is probably not enough room for one under there.
Anyway same question though.Last edited by zzdocxx; September 20, 2020, 02:00 PM.
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