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Pork Butt Cook Times

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Canadian John:
 Does anyone have a handle on the time difference between cooking a pork butt directly on the cooking grate vs in a pan on a rack placed on the grate in the same location the non paned butt would go?

 Both cooked at the same temperature using the same pit and uncovered.
 

triplebq:
I have cooked a pork butt both ways but don't remember a huge time difference. Sorry

Bentley:
I don't think you will see a huge difference in time either...It always seemed like the butts or brisket that I have cooked, and the majority were finished in pans, with liquid, and sealed with foil have always come out within about 90 minutes, whether done that way or just left naked.  If the temperature is constant, I have never seen putting it in a pan and covering it as an accelerator.  Maybe I have never paid enough attention.

Canadian John:

 I have done them both ways in different pits over the years, and don't remember if there were time differences. The last few that were done were directly on the grate. That is why I asked.. I like the pan as it

keeps the pit cleaner and provides drippings. That's my reason for using the pan - start to finish.

hughver:
I'm not sure about time, but I would think that pan Vs. no-pan would affect smoke penetration/flavor. I smoke on low and pan at 160*.  :2cents:

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