smoking butts in PAN (or not)

[Spinaker]

I will use pans for butts, because it is easier than using foil. However, I want to keep the Au jus so I do not poke hole in the bottom of the pan. I actually use butcher paper these days. It is much more cost effective, and I like having the paper around to put down on everything I am cooking on.

Placing them in the pans will make the cook go faster, if you have them covered. The holes in the bottom will allow the juices to run out into your pit, but the evaporative cooling should still be severely hindered by having them covered in the pans, holes or not.

Do it how you like, my friend. Although I would urge you to skip the holes on the bottom of the pan because you are missing out on some tasty Au Jus!

[Skip]

Sometimes to all of the posts above------but I have always wrapped and sometimes put the wrapped butts in a foil pan for ease of clean up and to save the juice that might leak out of the foil. As I've mentioned several times before, we end up feeding some older adults that would think "the bark" is burned meat and that "Skip" screwed up again! I'm in Minnesota where lots of my Family thinks all "bark" comes from dogs. I'm the youngest and only 64 so still have to prove myself at times!

[Mr. Bones]

If ya choose to roll on yer grate, then pan at th stall, might wanna put yer smoker beans, or other sides all up underneath yer nekkid butt, to ketch summa that renderins, prior to pannin...

[Mr. Bones]

Since this question has come up, previous, I actually have culled some pics, placed in a 'Panned' folder, so here goes:

Some of em go back 6-8-10+ years...




Here's been summa my results; please, bear in mind, I ain't got but a 'Learner's Permit'...

[HawkerXP]

Yum. Doing one today.