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[Mudflap]

Went to cash & carry to get milk and walked out with pork shoulder/butts. Got on Pellet fan and saw Bentley making some yesterday. Wish I would have seen it first but I don't have the time for wet brine this time. Will try next time though.  Needed to cook today.

I did use the 1/4 molasses as a pre coat. Then some coarse salt, pepper and then 2 packs of apple cider mix per shoulder/butts. I have seen some spray with apple juice so thought why not just add some to the rub.



Then I did some searching and found Bentley talking about butt jell-o. I never have cook over a pan before so thought I would try that also this cook. Not sure if you cook over the pan the whole time or not but that is how I started.

[hughver]

Looks great, I think that you might be on to something with the apple cider mix. In my limited experience, I've found that there are not many juices expelled from the butt until it reaches IT of around 160°, so I pan (and foil) at that point to allow more smoke to reach the meat at lower temperatures.

[Kristin Meredith]

I like your idea of the apple cider mix.  Let us know how you think it did with taste.

[Mudflap]

Looks great, I think that you might be on to something with the apple cider mix. In my limited experience, I've found that there are not many juices expelled from the butt until it reaches IT of around 160°, so I pan (and foil) at that point to allow more smoke to reach the meat at lower temperatures.

Do you think it will be ok cooking over the pan early? Do I have to foil to get the drippings? Will pan be to dry without foil? Just hopping to capture something.

I like your idea of the apple cider mix.  Let us know how you think it did with taste.

The smell after rubbing it on was awesome.

[Bar-B-Lew]

I have never tried using a pan, but heard from others on here that some of the drippings evaporate from the pan during the cook.

I use foil at the stall.  When I pull it off, it put it in a pan before opening the foil to let the juices fall into the pan.  I then pull the pork apart in those juices.

[Ross77]

I’ve never tried molasses. I always rub with yellow mustard first.

[hughver]

"Do you think it will be ok cooking over the pan early?"

I've not tried it with butts but my attempts with rib roast and turkey did not yield much in the way of juices/drippings.

"Do I have to foil to get the drippings?"

I've read that meat does not absorb much smoke above 160° and foil reduces evaporation so foil should maximize juice without adversely affecting smoke flavor.

"Will pan be to dry without foil?"

Probably, except for fat.

[Mudflap]

After 11hrs at 225 on grate over a pan decided to foil and finish in oven at 275 to save pellets.


after 2 1/2 hrs in oven done. Lots of juice.


Then pulled will some sweet baby rays added.

[Mudflap]

I like your idea of the apple cider mix.  Let us know how you think it did with taste.

Not sure of the cider mix. This is the first time I used molasses also. I also have bad cold.

My wife at first said the bark tastes like the pineapple glaze you get on a spire ham. Me not sure. It had a different flavor but like I said molasses or cider mix could not tell with this darn head cold.

Sorry not much help.

Mudflap

[Chris__M]

I always cook my pork in a pan. At the end of the cook, the pan looks most unappetising - a sticky burnt mess.

But then I put the pan on a very low heat, and deglaze the pan with cider vinegar. All that sticky mess turns into wonderful gravy, which I then thicken with mustard powder before adding back into the pulled pork.

Worth every effort.

Note: I don't bother cooking *over* a pan, my pork goes *in* the pan. It makes it easy to take out of the smoker when cooked, and it still seems to get plenty of smoke.