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Lrm 7301

Cooking butts

I've seen a lot of people cook their butts in aluminum pans. Question is have you done this, fat up or down in pan, any other tips?
vandy

I have used the aluminum pan with a rack in the bottom of it that holds is off the bottom of the pan about an inch or so.  I always cook it fat cap down because the fat does not hold rub very well but the meat side holds it very good.
Wood River BBQ Team

Re: Cooking butts

Lrm 7301 wrote:
I've seen a lot of people cook their butts in aluminum pans. Question is have you done this, fat up or down in pan, any other tips?


The following is just my opinion -- I wouldn't smoke the butt IN a alum pan or put a grate IN the the bottom of the pan for the same reason I wouldn't smoke a turkey IN a roasting pan because your restricting the flow of heat/smoke. If I were to use a alum pan I'd place the grate ON THE TOP of the pan to insure an even flow of heat/smoke around the product and to allow the juice to drop into the pan. Also, with the grate on the top of the pan it would be easy for me to wrap the product in alum foil to power through the stall if necessary.  

With a Lang, I don't see any reason to cook fat side up -- fat does not penetrate into the meat and seasoning can't penetrate through the fat. Also, with fat up, as the fat melts it just washes away the seasoning. With a Lang heat/smoke comes up from the RF plate and the fact cap protects the meat.

Others may have a different opinion on all of this.
vandy

Like I said, I have tried this method per Myron Mixon's methods and the butts that I have cooked turned out good but not great, I have to say that the best butt I have cooked was not cooked in a pan but rather on a grate in my Traeger with a pan of water also on the grate just to add some moisture to the inside of the smoker.  It is hard to put a water pan under the meat on a Traeger because there just is not enough room to put the meat far enough above the water to get the smoke and heat circulation all the way around the meat.  I have only cooked one butt on the lang and it was above the pan which is my preferred method per Meathead at Amazingribs.com.  I still have a lot of experimenting to do with the Lang to find out which method will work best, I just don't know the cooker very well at this time but I hope to get a lot of cooking time in this summer so I can get it down.
Wood River BBQ Team

 I still have a lot of experimenting to do with the Lang to find out which method will work best, I just don't know the cooker very well at this time but I hope to get a lot of cooking time in this summer so I can get it down.[/quote]

Vandy: Honestly, it won't take you long to figure out the Lang -- it's a simple machine and very forgiving. There's 2 parts to the process -- the first is the machine (Lang or any cooker) and the second is the product you're cooking. To master both items, my suggestion for what it's worth, is to read every single topic on the Lang forum to profit from folks experiences who have gone before you regarding the Lang and the product they are cooking.

With all the stuff that can be cooked on a Lang I can't remember what I did from one cook to another so I keep notes on each cook regarding both the cooker and the product, especially how I prepared the product and the result I obtained and what I'd change on the next cook -- why make the same mistake twice or screw up a cook that was great the last time but you can't remember how to duplicate it.

Just my thoughts on what works for me.
Lrm 7301

With all the stuff that can be cooked on a Lang I can't remember what I did from one cook to another so I keep notes on each cook regarding both the cooker and the product, especially how I prepared the product and the result I obtained and what I'd change on the next cook -- why make the same mistake twice or screw up a cook that was great the last time but you can't remember how to duplicate it.

Just my thoughts on what works for me.[/quote]

That is something I have to start doing. My Lang is being delivered on Monday and I foresee a LOT of meat going through it this summer and into the future. A detailed record of what I did with results would help out immensely.

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