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Cooking in pans

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  • zzdocxx
    commented on 's reply
    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.

  • HawkerXP
    commented on 's reply
    Yes, I get those pans at Costco zzdocxx

  • zzdocxx
    commented on 's reply
    You guys are making me hungry !

    Thanks for the tips.

    I'm thinking about Costco, they have those disposable aluminum pans, maybe something like that ?

  • Jerod Broussard
    replied
    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.

    Leave a comment:


  • Polarbear777
    commented on 's reply
    I make sure to have the meat elevated so it develops bark all over. The pan is some distance below. Just watch out that the pan isn’t too close to the heat that the fat in the pan can ignite.

  • HawkerXP
    replied
    Click image for larger version

Name:	52260AE0-231C-41A4-83CC-7F786AE2D6FC.jpeg
Views:	92
Size:	139.7 KB
ID:	913187 Doing a butt right now.

    Leave a comment:


  • HawkerXP
    commented on 's reply
    I put the pan below the grate to catch the drippings. I'll separate some of the fat and pour back on to the pulled meat. yummm

  • Donw
    commented on 's reply
    I personally trim most external fat before cooking and then cook naked until I like the bark. Once the bark is where I want it I pan uncovered for the rest of the cook. The juice usually never gets higher than a quarter inch if that. It does soften the very bottom of the bark but the rest isn’t affected. While pulling I add back in some of the liquid from the pan.

  • zzdocxx
    replied
    Originally posted by SavageSmoke View Post
    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.
    Sounds like an interesting proposition.

    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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  • Rocinante
    commented on 's reply
    Do you cover when in the pan? I have pan cooked before and there is a difference for sure. I have wondered though if covered too long, that may entice more liquid to sweat out.

  • Old Glory
    replied
    Will try that next time.

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  • bbqLuv
    commented on 's reply
    Double down on clean smoker. Yup!

  • Donw
    replied
    I use uncovered pans for butts and would not go back to naked again.

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  • Mr. Bones
    replied
    Yup!

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  • SavageSmoke
    replied
    Also didn’t hurt to finish with a perfectly clean smoker.

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