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Plate setters

bwbw Posts: 87
edited 3:55PM in EggHead Forum
When you are doing pork shoulder or brisket, do you use a drip pan and the place setter? Thanks.


  • JeffersonianJeffersonian Posts: 4,244
    Yep. Plate setter legs up, with the drip pan on it (preferably propped up with four little balls of foil to keep it from scorching)
  • "Sparky""Sparky" Posts: 6,024
    Yes,I always use the platesetter.Sometimes I even remember to use a drip pan :woohoo: Most of the time,I just put foil on the platesetter and let it go :)
  • usc1321usc1321 Posts: 627
    Plate setter and drip pan are a must I think. I use them every time and the cook always turns out great.
  • Michael BMichael B Posts: 986
    And pour a couple beers in the drip pan at the start of the cook.
  • When using the drip pan for just catching drips and not cooking, I don't do the tinfoil ball thing (should I?)
    When I have something in the pan that is cooking and catching drippings (like my lamb and taters this past weekend), I do the foilball thing.

    Also, I find if you do 3 balls instead of 4 it's easier to balance.
  • Michael BMichael B Posts: 986
    [ul][li]Your answers are here.[/ul]
  • JeffersonianJeffersonian Posts: 4,244
    And then a few more into the cook!
  • JeffersonianJeffersonian Posts: 4,244
    Good idea about the three balls instead of four...I generally have to push down on the pan to level it out. I use foil balls all the time to keep the drippings from scorching, the liquid from boiling off too fast and generally making my pan a horror show to clean. Just a preference, really.
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