I was reading a few old posts in the favorite recipes section about doing beans along with meat in the smokette.
I am new to this and have been smoking a lot of pork butts this week in preparation for a big feed this weekend.
I have been using a 2" SS restaurant pan under my smokette and after contemplating my navel for about 7 hours, I noticed the liquid coming out into the pan. Up until the time the butts plateaued, the liquid in the pan was dark and thin and looked like a good candidate for making sauces, etc. Once the plateau was reached, then the liquid turned thick and very fatty looking.
If you add beans the last few hours, aren't you just using the really fatty stuff or is that what you want in the beans? Are ribs a better candidate for cooking beans than pork butts?
Has anybody tried reclaiming the initial output for sauces, etc?