Does anyone use the drippings out of the Miss TK's Katchin' Drip Pan??

[Papa Rick]

Never did this before, but smoked 3 Turkey Breast a day before Turkey day and cut them up, placed them in a tin foil pan and added the juice that had collected back into the pan.  The next day, heated them back up to 165 and served them with Awesome results.

Could this be a Health Safety Hazard or is it ok?  And could I just place a small amount of water in the water pan on both sides of the heating element and use this instead of the Drip Pan Juices? 

Looking for guidance on this for sure.  Also did not know if the juices would be ok if I placed them in a pan and heated them up on the stop and then poured them the Turkey Breast before serving?

Any suggestions and advice would be greatly appreciated.

 

[SconnieQ]

I have often wondered about this myself. If you try it, I would definitely bring any of those juices to a boil before using. Here are my thoughts. Most of the drippings drip down the center, hit the top of the wood box, then off the sides and either into the water pans you have set up next to the wood box, or drip onto the floor of the smoker, through the hole, and into the drip pan underneath. Both ways, there is a lot of burnt material on the top of the wood box, and any drippings that make it past that might pick up a bitter flavor. When I have made pork butt, I have often wanted to use these juices, and have strained them and used small amounts on various occasions. Using a drip pan is discouraged. But I have wanted to experiment with using a very narrow disposable bread pan no wider than the wood box, directly above the wood box, under the center of the meat to collect some drippings (before they drip on the wood box), without blocking and diverting heat flow. Have not tried it yet.

 

[DivotMaker]

I've never used anything out of my juice/water pans that sit beside the smoke box, because of what Kari said.  They actually look pretty gross, most of the time.  But, I don't think using a small loaf pan, just above the smoke box, would be a problem.  You just want to stay away from large pans/cookie sheets that disrupt the heat flow substantially.  A small drippings pan shouldn't be an issue, though.

 

[Papa Rick]

Thanks Kari and Tony, wasn't really sure it would work out but was real surprised!  I did strain the juices before I reheated and put it back in the pan.  I also was afraid it would have either a bitter taste or a burnt taste but did not have either.  I did do two with the brine recipe on here and then one I left it the way it was in the brine solution it came in (Butterball).

The night before when I sliced them open and tasted them, I could taste some of the Orange Juice, but not really a game changer like I thought it would be. 

I am wondering if the AWESOME taste I got from them the next day was from the drippings I added back to the pan when I reheated them.  Wondering if the brining that penetrated the Breast dripped down and this is the taste that was a game changer?

Advice and suggestions GREATLY appreciated!

 

[SconnieQ]

The drippings from brined poultry do contain a lot of salt, so it is safe to assume that the drippings will contain other flavors from the brine also. Some flavors in the brine penetrate the meat better than others. I find that I can usually taste garlic, onion and strong herbs like rosemary, sage and thyme (if the herbs are pre-simmered into the brine liquid). Other flavors are more subtle. The stronger you make the aromatics in the brine, the more you will taste them. They need to be fairly strong in my experience.

 

[DivotMaker]

Richard, the orange juice is not so much to flavorize, though it adds a bit.  My theory behind using it is it adds natural sugar, and any citrus juice is a natural tenderizer.  The citric acid actually breaks down the protein molecules.  Not that poultry really needs much tenderizing; it's just an added benefit.  I've also used pineapple juice, which is good!

Call me overly-cautious, but I'm afraid to use brine drippings... it comes out of the raw meat.  Although the pan is at 250, which is above boiling, I'm not certain the liquid in there actually boils.  Just me, though...  Obviously, you're not in the hospital with food poisoning! 

 

[Papa Rick]

Thanks Kari and Tony, I may not do this again as I also was concerned about the safety of it, but since I got it up heat wise before I put it back on the meat, it was ok for this one time.  I may try to just do some extra brine, minus the salt and heat it up on the stove and pour over the meat after cooking.

I believe this would be ok to do so and might come close to the taste it had before.  I tasted the meat the night before I served it on Turkey Day, and it did not have nothing near the taste it did the day of.