I've always smoked my pulled pork pulled pork for a few hours then put the pork in an aluminum pan to save juices. Then I separate fat out and put in my pork after pulling.
​​​Meathead book says not to put in pan....I assume to get more bark....but do you lose all the juices?
You can put a pan under the cooking grate. Add a bit of water to keep the drippings from drying out. If you want to put pork in a pan, use a roast holder or something similar to keep the meat out of the juices. My unconfirmed thought though is that the pan would interrupt the air and smoke flow around the meat and affect the taste. That's why I put the pan on the charcoal grate under the meat.
Based on other threads (likely having to do with turkey), I think you want the bottom of your roast to be above the top of the pan, so putting the pan on the grate below should work. Better air circulation that way.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
vwskirch Welcome! You might want to consider changing your username to something other than your email for spam reasons. David Parrish could help with that. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.
@[email protected], Welcome to The Pit! You are Now Enrolled in the BBQ University! Attendance and Participation are Mandatory! You may as well Pay Up the Prof's are Great, as are the Deans like fuzzydaddy, Huskee, Jerod Broussard, CandySueQ, and the Provost David Parrish and of course the President and Head Knocker @Meathead!
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Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
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> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I reserve juices. As far as using a pan goes... I cook my pork butts fat cap down. I also make sure the cap is down if I use a pan. The juices are less likely to cause an issue with the bark this way. There are plenty of people that "boat" their meats and have no problem with it. I have personally gone from boating to just wrapping in foil once the internal temp hits 170-180. I'm still able to catch enough juice in the foil (just have to be careful wrapping, putting on the smoker, and taking off the smoker) to use in the pulled pork. Like you I also separate the fat.
Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
vwskirch - Welcome. I have no idea what the "approved solution" is. I collect those juices separately and then, after I do the pulled pork shredding, decide whether my pile of pork "needs" some moisture. If it does, I have plenty and pitch what I don't "need". If it doesn't, pitch all the stuff in the aluminum pan. I make the call when I'm cleaning up and dividing the meat into freezable sizes.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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