Butt or brisket

[Steve In Pa]

My brother in law has a smoking catering business and offered this tip

The next time you smoke brisket or pork butt start your cook at 250 for 6 hours with good smoke. While it is smoking take a disposable aluminum pan and put a small amount of water or beef stock just to cover the bottom of the pan( I also put a bit of the rub for the meat in to the water for flavoring the ajus sauce) cover the meat with foil over the pan and finish the cook for about five to six hours then let it rest for no less then an hour. any left over sauce stick in the fridge skim the fat then you can use it for the next cook.

That’s for an 8-10 pound piece of meat.

He offered to come over next time we do a smoke and help with prep.

The business uses stick burners but I think he’s curious about my pellet smoker

 

[hankhill11]

covering the meat with foil but not fully wrapping, for a further 6 hours is interesting. like loosely tent it or what? traps smoke? helps it get past the stall by trapping heat? prevents evaporation more? lots of whats and whys, but Its always great to get more perspectives.

 

[Mizterhutch]

Sound to me like they’re talking about fully covering the pan with foil as to keep all the moisture inside, which in turn catches all that flavor in the foil pan to be used as ajus sauce after separating the oil and grease from the flavoring that accumulated in the bottom of the pan after its cooled in the refrigerator. I could be wrong, only they can answer that, but I will it say it sounds deliciously thought provoking. This is sort of the method I use when when making BBQ Brisket using beef broth to ramp up the amount of moisture in the meat to make it pull apart easily. But I prefer to slice the briskets I cook for my personal consumption.

Thanks for sharing,
Smoke On

 

[Cowboy1955]

My brother in law has a smoking catering business and offered this tip

The next time you smoke brisket or pork butt start your cook at 250 for 6 hours with good smoke. While it is smoking take a disposable aluminum pan and put a small amount of water or beef stock just to cover the bottom of the pan( I also put a bit of the rub for the meat in to the water for flavoring the ajus sauce) cover the meat with foil over the pan and finish the cook for about five to six hours then let it rest for no less then an hour. any left over sauce stick in the fridge skim the fat then you can use it for the next cook.

That’s for an 8-10 pound piece of meat.

He offered to come over next time we do a smoke and help with prep.

The business uses stick burners but I think he’s curious about my pellet smoker

I use a cheap foil pan from dollar general
Place it under the meat.
I place a large can of water or apple juice in with it to keep it moist
When the internal temperature reaches around 165 degrees internal I wrap it in peach butcher paper then pull it when the internal temperature is between 200-205 degrees internal temperature
Let it rest for 30-45 minutes then serve it
Hopefully this helps you

 

[Mizterhutch]

I use a cheap foil pan from dollar general
Place it under the meat.
I place a large can of water or apple juice in with it to keep it moist
When the internal temperature reaches around 165 degrees internal I wrap it in peach butcher paper then pull it when the internal temperature is between 200-205 degrees internal temperature
Let it rest for 30-45 minutes then serve it
Hopefully this helps you

That’s how I smoke mine also, unless I’m making it more of a pulled BBQ style. I like the peach butcher paper because it will seal in the flavor and juices, yet still allow the amoke to get to and into the meat.

Smoke On

 

[Steve In Pa]

I use a cheap foil pan from dollar general
Place it under the meat.
I place a large can of water or apple juice in with it to keep it moist
When the internal temperature reaches around 165 degrees internal I wrap it in peach butcher paper then pull it when the internal temperature is between 200-205 degrees internal temperature
Let it rest for 30-45 minutes then serve it
Hopefully this helps you

Thanks for that info, we’ve got pork butt on the radar. Apparently my brother in law is more than happy to come over when we prep. My hunch is he’s curious about the pellet smoker and it’s operation.