Drip Tray Question

Shawn392

I purchased my BGE in the spring and I am slowly building confidence in my technique. I learn something every time I cook on this wonderful grill. For my pulled pork cooks, I go indirect, 250 degrees, large chunks of dry hickory in the coals, wrap in foil at 160-ish, then pull at 200 degrees, into a cooler for at least an hour. On the first attempt, I put an empty drip tray under the butt. The cook was decent, but the drippings scorched toward the end of the cook and I felt like they may have introduced some dirty smoke to the cook. The second cook, I filled the drip pan with water. This avoids the dirty smoke, but you clearly lose the bark that I enjoy. What is the best approach to manage the drippings without losing the bark?

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
The BGE does not need a water pan as it retains moisture with the cook.  The solution is to air-gap a drip pan.  Three nuts, a stack of washers, balls of foil or pennies will raise the drip pan and solve your issue.  
Time to go again.  

Shawn392

Oh man! That is so simple. I love it! Guess I'll be making another butt this weekend. Thanks!!

fishlessman

dont put water in there, the water keeps the dome temp low while creating a bigger fire. when the water disappears, the dome temp spikes

gamason

Also you dont need to foil. And when your ready to get serious, research the "Turbo" method on here. Have fun!

RRP

gamason said:

Also you dont need to foil. And when your ready to get serious, research the "Turbo" method on here. Have fun!

Turbo FOR sure! I haven’t gone back to lo & slo for many, and I DO mean MANY years now! Try it and you, too, will become a believer! 

Mark_B_Good

lousubcap said:

Welcome aboard and enjoy the journey.  Above all, have fun.
The BGE does not need a water pan as it retains moisture with the cook.  The solution is to air-gap a drip pan.  Three nuts, a stack of washers, balls of foil or pennies will raise the drip pan and solve your issue.  
Time to go again.  

This man speaks the truth.  You don't need much air gap to avoid the pan from burner ... some nuts that are 3/8" thick are good enough ... I have about 6 of them ... support it in the middle too.

Ozzie_Isaac

lousubcap said:

Welcome aboard and enjoy the journey.  Above all, have fun.
The BGE does not need a water pan as it retains moisture with the cook.  The solution is to air-gap a drip pan.  Three nuts, a stack of washers, balls of foil or pennies will raise the drip pan and solve your issue.  
Time to go again.  

I'm frugal.  I used 3 rocks from my yard to gap the drip tray.

Shawn392

Regarding the turbo method, I thought that required the foil wrap at some point. I am confused by the one comment that the foil wrap is not needed. I guess I have some more learning to do! Thanks, everyone.

buzd504

Shawn392 said:

Regarding the turbo method, I thought that required the foil wrap at some point. I am confused by the one comment that the foil wrap is not needed. I guess I have some more learning to do! Thanks, everyone.

The main thing the wrap does is accelerate the cook on the pork.  It can introduce more moisture to the butt with various flavorings (honey, ACV, etc) at the expense of the bark.  Most here agree that if time is not an issue, the inherent moisture retaining properties of the egg make that not necessary.

As for turbo, remember that any sugars (either in your rub or if you glaze with jam or preserves) will burn once you hit about 325 or so.  It also narrows your window for the perfect finish.

I find doing mine at about 300 or so is a good balance between a speedy and a relaxed cook with excellent results.

Langner91

Ozzie_Isaac said:

lousubcap said:

Welcome aboard and enjoy the journey.  Above all, have fun.
The BGE does not need a water pan as it retains moisture with the cook.  The solution is to air-gap a drip pan.  Three nuts, a stack of washers, balls of foil or pennies will raise the drip pan and solve your issue.  
Time to go again.  

I'm frugal.  I used 3 rocks from my yard to gap the drip tray.

I save the ones from my Rockwood!

lousubcap

Regarding turbo-there is an obvious down-side that needs to be recognized and that is your adult supervisory beverage time can be greatly reduced.  So that may tip the scale.
Another is the reduction in SWMBO escape time while supervising the BGE...tied directly to the above.  

jtcBoynton

You often see discussions of low and slow versus turbo.  My preference is to go Moderate.  There is a temp range between the two popular cooks that can work great for many people.  Moderate temps allow you to put the butt on around breakfast time and have it ready for dinner. 

Mattman3969

Shawn392 said:

Regarding the turbo method, I thought that required the foil wrap at some point. I am confused by the one comment that the foil wrap is not needed. I guess I have some more learning to do! Thanks, everyone.

Turbo first started out running at 250 till the butt hit 160ish then wrap till 195 or so followed by FTC.  Nowadays most turbo cooks are higher heat 325-350 and skip the foil stage.  Either way gets you great results but be careful of sugar content of your rub when running 325+ because it may scorch.  

ThrasherIII

still kind of new to this turbo method, would 275-300 still be considered a turbo temp?
 I am using a homemade rub
1/2 cup fresh ground Black Pepper
1/2 cup Paprika
1/2 cup Turbinado Sugar (sugar in the raw)
1/4 cup of Kosher salt coarse
4 tsp dry Mustard
2 tsp of cayenne 
 and while it is cooking i was entertaining the thought of a SOP
like a baste of sorts.

the recipe for that is 
2 cups of cider vinegar
1 cup of water
3 Tbs freshly ground black ppepper
2Tbs of kosher salt coarse
1Tbs of Worcestershire sauce
1Tbs paprika
1Tbs of cayenne
this is supposed to be combined then kept warm and applied through out while cooking.

the end goal is crisp bark and moist tender meat. 
Any and all pointers are welcomed

RRP

Yes, that temp would count…I hear you about wanting a crisp bark, BUT my only concern is the half cup of sugar MAY be an issue due to burning at the higher temperature. if I were you I’d cut it back to 1/3 or 1/4 cup and even eliminate it altogether! 

ThrasherIII

RRP said:

Yes, that temp would count…I hear you about wanting a crisp bark, BUT my only concern is the half cup of sugar MAY be an issue due to burning at the higher temperature. if I were you I’d cut it back to 1/3 or 1/4 cup and even eliminate it altogether! 

only one small problem with that is the recipe made a lot so I am using the left overs. Definitely on the next batch will have to cut it back. Would a lower temp be in order then?

RRP

No…if this batch is merely a left over then that in itself means the sugar content is already less of an issue. Have fun, enjoy the eggperience and the outcome! Please let us know your outcome and post pictures!

ThrasherIII

RRP said:

No…if this batch is merely a left over then that in itself means the sugar content is already less of an issue. Have fun, enjoy the eggperience and the outcome! Please let us know your outcome and post pictures!

will do, or it didn't happen , right? LOL!!

4TheGrillOfIt

You may already be aware, but if you’re going to mop wait until the bark has set. Otherwise you’ll mop the bark right off…

ThrasherIII

4TheGrillOfIt said:

You may already be aware, but if you’re going to mop wait until the bark has set. Otherwise you’ll mop the bark right off…

thank you, i was not, but i am now. Mop after bark is set.

ThrasherIII

Started off at 0830 and now at 4:30 the IT is at 171 and climbing. I have learned the drip pan is a definite, juices mist have some place to go that doesn’t make bad odors. Sugar in a rub and Turbo do not play well with each other. Anything over 250 is Turbo temp. This cook was at 300 until the end. The pushed to 350. The end part is yet to come

w at 

ThrasherIII

Pulled at 195 FTC for another 1/2 hour. 

The bark definitely bit back will definitely cut back on the sugar on future mixes. Very tasty.

dstearn

I prefer the low and slow method. The fat has more time to render. Also less is more, the best butt I smoked was with dry brined for a few hours with Kosher Salt. Make sure you rest it for a few hours as well.