Slow Smoking a Boston Butt...
- Thread starter RobsanX
- Start date
BamsBBQ
Ni pedo
usiing a water smoker i really dont see a need for it.. you dont develop as much bark on it as you would if you cooked it on a stickburner..
that being said, i still use a watersmoker and i pull my butts out at 195 ish... wrap in foil, wrap in an a couple of old towels and the residual heat will take it the rest of the way, plus it keeps all the juices in one spot.
that being said, i still use a watersmoker and i pull my butts out at 195 ish... wrap in foil, wrap in an a couple of old towels and the residual heat will take it the rest of the way, plus it keeps all the juices in one spot.
I read on a WSM mod site that water pans are there primarily to keep temp variances at a minimum and not so much for keeping the meat from drying out. Is there any truth to this? One WSM user even poured concrete in the water pan and uses that instead of water to keep a constant temp.
High Cheese
Saucier
Why don't you use something with flavor like applejuice?
BamsBBQ
Ni pedo
first off i wouldnt recommend putting concrete in a water pan, i would be scared of the chemicals it released..lol
water pans are there to keep heat temps even and control heat spikes but IMHO, they add moisture to the cooking area...water boils, creates steam, the steam has to go somewhere..lol
i use to use a water pan all the time and i actually dont use one anymore in my "water" smoker... i have that smoker down to a science. i know that on normal temp days, i start with 15-20 coals and every 45 minutes i have to add more prelit coals to keep temps steady.
i get more bark but not alot when doing it this way and i get way less bark when i actually use the water pan...this is just from my experience but it could be different with everybody and their own smokers
BamsBBQ
Ni pedo
i personally dont think that it imparts any flavor on it..i usually do it when i use the pan to add to the aroma in the air but have never found that it is any different than using plain water flavor wise
chowhound
New member
Yes.
My water pan in my WSM is filled with sand. My meats are nice and moist. IMO, I think the object of smoking is to keep the moisture in the meat and not have to add it.
And in the case of a propane smoker, burning gas releases moisture anyway.
Here's what I've learned with my water smoker (I agree with much of what has been said already):
- You do not need to wrap a butt in foil, unless you want to hurry it up or unless it's done earlier than you want to eat and you want it to stay warm.
- Water in the pan is used almost entirely as a heat sink. Although evaporating water creates a moist environment in the smoker, it does not impart significant moisture to the meat. Adding any aromatics to the water makes the water and smoker smell good, but nothing else.
- Using sand in the pan is a wonderful thing. It serves as a heat sink, never evaporates, and if you cover the whole pan with heavy duty aluminum foil, clean up is a breeze.
- Bark is way overrated, IMO (as are brisket burnt ends ...yuck!)
Good luck, Rob!
Lee
- You do not need to wrap a butt in foil, unless you want to hurry it up or unless it's done earlier than you want to eat and you want it to stay warm.
- Water in the pan is used almost entirely as a heat sink. Although evaporating water creates a moist environment in the smoker, it does not impart significant moisture to the meat. Adding any aromatics to the water makes the water and smoker smell good, but nothing else.
- Using sand in the pan is a wonderful thing. It serves as a heat sink, never evaporates, and if you cover the whole pan with heavy duty aluminum foil, clean up is a breeze.
- Bark is way overrated, IMO (as are brisket burnt ends ...yuck!)
Good luck, Rob!
Lee
RobsanX
Potato peeler
I put the water that I soak the wood chips in for aromatics.
I wasn't necessarily thinking of adding moisture, as much keeping moisture from escaping. I'm not sure how much difference it would make either way...
Another reason I like to keep water in the pan is to catch the fat. With the water pan it just floats harmlessly on top, and doesn't smoke or flare up.
Thanks all! A big round of karma coming your way!
joec
New member
Another problem with apple juice is if it empties it will leave a burnt sugar deposit on the bottom of the pan that can be very hard to remove. I tried it once with some brandy and apple cider. I misjudged the time it would evaporate and spent two days getting the sugar glaze off of the pan. Since then it has been nothing but water and the brandy/cider didn't give any taste to the meat I was smoking.
BamsBBQ
Ni pedo
line your water pan with tinfoil first..easy clean up
joec
New member
I line my chip box but with only water there is nothing to stick as there is no sugar to crystallize on to the pan.
Well, as the BBQ boys are so fond of saying, "It's done when it's done".
However, I do two things to avoid frustration: First, I plan something else for dinner the day I do a long cook, so I don't rush anything. Second, if I DO need to rush it, I wrap it in foil. It will speed up the cooking significantly.
Lee
However, I do two things to avoid frustration: First, I plan something else for dinner the day I do a long cook, so I don't rush anything. Second, if I DO need to rush it, I wrap it in foil. It will speed up the cooking significantly.
Lee
RobsanX
Potato peeler
Yeah, I finally took it out of the smoker, wrapped it in foil and put it in the oven. I think it will get done in a reasonable time now! Thanks!
BamsBBQ
Ni pedo
exactly... i have had pork stall for hoursssssssssssssssssssss.... i always wrap my butts in foil anyways... keeps the moisture in them... i am not worried about "bark" all the time.. i am more worried about eating PPsammies..lol
JoeV
Dough Boy
All that, and no pictures. I can see that you're nothing more than a tease. All that anticipation and that the door is slammed in our face. I guess we're nothing more than chopped liver.
RobsanX
Potato peeler
All that, and no pictures. I can see that you're nothing more than a tease. All that anticipation and that the door is slammed in our face. I guess we're nothing more than chopped liver.
You don't know my in-laws. They're like sharks!
JoeV
Dough Boy
Lock them in a cage next time. WE WANT PICTURES!!!!!!!!!!!You don't know my in-laws. They're like sharks!
Ahhhhhh....I feel better now.
chowhound
New member
You don't know my in-laws. They're like sharks!
Well you need to get one of those shocky poles then... or is that a 12 ga pole.... You need to get something to keep them at bay.
