Boston Butts: water pan vs no water pan

fishlessman

jtcBoynton said:

Has anyone actually measured humidity inside an egg with and without a water pan?  

no but ive gotten a serious steam burn one tday from roasting a turkey with a drip pan, blisters right across the knuckles. ill take a flashback any day compared to a steam burn

nolaegghead

I have a gizmo that measures it.  I'll give it a shot.

Darby_Crenshaw

Little Steven said:

The dome temps will be lower when you have water in the egg. The water pan comes from other smokers where there is a drier environment inside.

also helps stablizie cookers that are metal and which radiate heat quite a bit, requiring more fuel.  the water is a heat sink and holds it (temps) back

jtcBoynton

nolaegghead said:

I have a gizmo that measures it.  I'll give it a shot.

With butt in? The butt itself gives off moisture.  Look forward to seeing some real data.

GregW

bgebrent said:

Liquid in a pan in the egg is so unnecessary. The egg and its properties insure minimal loss of moisture.   I appreciate and understand your personal experience but would also suggest reporting back after 50 butts, and brine v no brine, and injecting v not.  Just me brother. 

Can I ask your opinion on brining butts? I have never brined a butt.
If you think it improves the butt, could I get your brine recipe?

Thanks

bgebrent

I brine.  Brother @blasting did a side by side comparison that's useful. I use Alton Browns recipe (Food network) which is what most have cited and have for years.  It is excellent!  Give it a try @GregW.

http://eggheadforum.com/discussion/1187901/brine-vs-no-brine-butt-to-butt-taste-test#latest

johnkitchens

I am in the no pan club. I think my butts got better AFTER I stopped using a pan.

bgeaddikt

I prefer pan, but havent done it without so i guess i can't say. I also couldnt wait long enough for this 1 to be taken off at 200. Pulled it off around 180. Had a nice bark/crust/crunch and juicy on the inside.

Derrick300

so for you guys that are not using a pan, are you just running a naked plate setter?

Carolina Q

Derrick300 said:

so for you guys that are not using a pan, are you just running a naked plate setter?

We use a pan, we just don't fill it with liquid. And with spacers to raise it off of the platesetter so the grease drippings don't scorch. Some guys foil the PS too.

Derrick300

Carolina Q said:

Derrick300 said:

so for you guys that are not using a pan, are you just running a naked plate setter?

We use a pan, we just don't fill it with liquid. And with spacers to raise it off of the platesetter so the grease drippings don't scorch. Some guys foil the PS too.

Thanks, that was my concern. The one time I smoked a butt on a naked plate setter it picked up some bitter flavor from what I assumed was burnt drippings.

johnkitchens

Derrick300 said:

so for you guys that are not using a pan, are you just running a naked plate setter?

I don't use a pan at all, but I foil the plate setter. 

YukonRon

I use large thin aluminum serving trays on my XL, and size specific aluminum serving trays on the MM. they can be washed and reused. I also foil.

Zippylip

Darby_Crenshaw said:

Little Steven said:

The dome temps will be lower when you have water in the egg. The water pan comes from other smokers where there is a drier environment inside.

also helps stablizie cookers that are metal and which radiate heat quite a bit, requiring more fuel.  the water is a heat sink and holds it (temps) back

and if it leaks it could put your fire out which has been scientifically proven to hold it (temps) back even further

aegan

I put the pan on top of cooking grate, then use the second grate with the flip out legs over that. Then butt goes on top off that. I fill pan with 1 cut up onion 2 garlic clove little apple juice little water. Never boils ,catches the fat. Grill temp 250 ,dome around 280 to 300. Average 1.4 hours per pound, no foil on grill, wrap after finished. I believe it adds a lot of flavor.I found the bark is a product of rub and temp of cook. The butts I get at butcher shop are always around 11 to 12 pounds. Start it at 6 at night ,eat the next day. Wrapped in foil 3 layers put in cooler ,it will be to hot to eat  4 to 6 hours later. 

Mattman3969