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lesson learned (pork butt)

tonyledtonyled Posts: 166
edited July 2012 in EggHead Forum
learned an important lesson yesterday cooking a pork butt.  do NOT put water in the drip pan.  i am so used to putting water in the pan on my weber genesis for the rotisserie that i just automatically did it on the egg without thinking and it steamed all of my rub off.  ive only had my egg a few months now so im still learning but i though i would post this in case some more newbies stumble across it and learn from MY mistakes rather than their own

Comments

  • lousubcaplousubcap Posts: 8,229
    Sounds like you did not elevate the drip pan off the platesetter or whatever was the heat deflector.  Create an air gap between the pan and platesetter and you won't have the "steam" or burnt offerings issue.  Mnay use the BGE feet, washers, balled up foil-you get the idea.
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  • tonyledtonyled Posts: 166
    ah, great idea.  you are correct, i put it directly on the plate setter.

    it still came out good, but not great
  • michigan_jasonmichigan_jason Posts: 1,299
    If you get an adjustable rig you can set the drip pan on a different level from the pizza stone as well.



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  • misumisu Posts: 213
    I always use a water pan for butts, just throw some pebbles between the pan and the plate setter 
  • tonyledtonyled Posts: 166
    is water even needed though?
  • misumisu Posts: 213
    probably not but I do it anyway :)
  • fishlessmanfishlessman Posts: 18,468
    are you sure it was the steam, i see rub get washed off from dripping fat/grease more than anything, i tend to cut all or most of the fat off now. the long cook in the egg also seems to dull the flavors of the rub so some add more later in the cook and when they pull the butt. there is no reason to put water in the pan if low and slowing a butt, i even cook them direct sometimes
  • tonyledtonyled Posts: 166
    not sure but i did remove most of the fat.  mostly just marbling left
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