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Water Pan or Not When Cooking Boston Butt?
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Cullum
Posts: 215
Do you prefer using a water pan under the butt when cooking low and slow or do you just prefer putting a pan underneath to catch the dripping?
Comments
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Just a foiled empty pan. Butts are pretty darn moist on their own in an egg.XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber Smokey Joe
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I think a little water in the pan keeps the drippings from burning.XL,L,SWinston-Salem, NC
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I agree with Hi54putty, the drippings may leave a nasty burnt taste to the butt.Thomas Bubba's BBQ and Harris Family Catering Pigs on the Run Competition BBQ Team Medic-Que BBQ Team, LBGE, Party Q
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+1 Hi54putty
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Egg doesn't need water. I don't use a drip pan and have never had a burnt taste on a butt. It's a big piece of meat. When I pull I place all the bark to the side with some of the thin fat. Then I chop real good and mix in que. any bark that seems to crunch, which isn't much, I leave out.
Paulthebearditspeaks.com. Go there. I write it. -
Sounds good paulheels, I will try that next time I cook a butt for myself.Thomas Bubba's BBQ and Harris Family Catering Pigs on the Run Competition BBQ Team Medic-Que BBQ Team, LBGE, Party Q
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I've never used a drip pan with a boston butt and never had any problems with the taste of the pork.
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I use a drip pan, but never use water, apple juice or anything else.
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