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[okie smokie]

Gonna do a 8.5 lb butt on the 590 tonight. Thinking about putting a wire grate over a drip pan on top of the grill grates, so that the drippings will fall into the pan. Will put some water and a little apple cider vinegar in the pan. Because:
1. should come out the same, but with less mess after,
2. Can use the collected drippings (after removing the fat, to make Au Jus to moisturize and flavor the meat after pulling.
Has anyone done a butt that way, and if so how did it work out?

[BigDave83]

I have never done a butt in a pellet cooker. I use my little cookshack electric, it just works far to easy with the results we like. That said it has a hole  in the bottom I slide a cake pan under it catches all of the drippings.  I usually boil mine after I remove the fat, just because it is out side of the smoker and temp wise I never know what it is but usually the fat is already hardened up. The stock has a deep smoke flavor. a huge difference in flavor between adding some back in and not.

 I think your plan is great and you will be very happy with the result.

 When I say easy, put a few chunks in the wood box, foil the top of the box and bottom of the cooker put meat in, turn it on and come back in 12 hours to take it out and rest in a covered meat lug for a few hours.

[okie smokie]

Thanks.  Probably just use water in the pan then for the moisture.  Might ad a little beef consume while reducing it a bit if nec.   I like a little salinity in the sauce.  Will go by flavor of the defatted drippings.  Fun and Games!

[Bentley]

Every time I have tried to collect drippings, they are ruined by the extended time in the heat!  End up with liquid fat and black spots!

[okie smokie]

Every time I have tried to collect drippings, they are ruined by the extended time in the heat!  End up with liquid fat and black spots!

That's why I put water in the bottom, it will evaporate, but at 212 the drippings fat will float on the top, and the drippings juices will sink into the water. The early water will prevent the burning of the juices, and as it steams out, it will concentrate them. I will add water if needed to keep from losing the juices. We will see what is left. Hopefully I can keep the juices from getting too concentrated. Can always add more water if needed.  If it does not come out to my liking then will sauce it differently.  And surprise==the butcher told me there was a bone in this pack, but no bone, so I had to truss it together where the bone was removed. My fault, but the package was sealed at the store, and I just took his word for it.  Hope that does not alter the cook much.

[okie smokie]

Here 'tis--trussed and cooking at 225.

[okie smokie]

10.5 hrs. Temp is 162* .  Has been in the stall for 3 hrs.  Starting to come up now.  Added water twice.  Never ran completely dry so we will see on the juice. Looks beautiful. "Bark! Bark!" To wrap or not to wrap?  Always told it was not necessary so will continue naked.   

[Bar-B-Lew]

At that point, I usually throw in the juice pan and wrap until it is done.  I throw a beer or two in the pan before wrapping the foil on top.

[okie smokie]

At that point, I usually throw in the juice pan and wrap until it is done.  I throw a beer or two in the pan before wrapping the foil on top.

I was not going to wrap but the process timing slowed down, and I have to be somewhere else in late afternoon. So I changed my mind. Put in an aluminum pan, with some of the juice, and foiled it tight. I has a great bark so that should remain. Temp is just now at 180 at 10:20 AM.  Will check it out at 195-200. but not pull until it is probe tender. More to follow.

[okie smokie]

Out at 195, wrapped in a large towel and into a warm oven (turned off) for the next two hours.  Pics after pulling. Decided to add more rub and some apple juice when pulling. Smell is great!