allisonandrews
Senior Cook
Hello!
We normally just do a brisket, but this year I was thinking about trying to do some pulled pork (I think this means I buy a pork butt). I was wondering if anyone ever cooked theirs with it sitting in a roasting pan instead of directly on the cooking grates?
As far as brisket goes, my family is on the odd side and does not like the bark. We also probably like ours 'overcooked' according to some people. We prefer ours to be falling apart tender instead of sliceable. My favorite way to eat mine is on top of a baked potato! When we do our brisket, we cook it fat side up in a roasting pan and it is covered with foil most of the time. We baste it often.
Because of how we like our brisket, I was wondering about setting the pork in a roasting pan so that we could collect all the juices and use them as a baste. Does anyone ever cook this way?
Thanks for any advice!!
We normally just do a brisket, but this year I was thinking about trying to do some pulled pork (I think this means I buy a pork butt). I was wondering if anyone ever cooked theirs with it sitting in a roasting pan instead of directly on the cooking grates?
As far as brisket goes, my family is on the odd side and does not like the bark. We also probably like ours 'overcooked' according to some people. We prefer ours to be falling apart tender instead of sliceable. My favorite way to eat mine is on top of a baked potato! When we do our brisket, we cook it fat side up in a roasting pan and it is covered with foil most of the time. We baste it often.
Because of how we like our brisket, I was wondering about setting the pork in a roasting pan so that we could collect all the juices and use them as a baste. Does anyone ever cook this way?
Thanks for any advice!!