Smoker then gas Grill

[walleye1273]

Hello everyone

I am planning on smoking a 10lb butt this weekend but there is a possibility of rain and I don't have a sheltered place to use my DBS.  I was thinking of starting the smoker at 6pm smoking until 10pm then transferring the butt to my gas grill for the completion of the cook. 

Can anyone tell me how this may turn out. 

[seb bot]

I've only done pork butts a couple of times, always in the Bradley for the duration, but I know some members prefer to put it in their house oven for overnight cooks.

You should be okay to cook it on indirect heat in your gas grill, but you may have issues with temp control, especially if leaving unattended. It may be easier to just finish it in the house once the smoking period is over...

Hope this helps, good luck with your butt! :)

[Wildcat]

I agree. The grill will probably cook it too fast (assuming you want pulled pork).

[tskeeter]

I vote for the oven to finish cooking your pork butt, not the grill.  For the exact reason that seb bot talked about.  Wind, changing temps over night, and cold rain will make it necessary for you to babysit the grill all night to keep the temp consistent.  I find just slipping the pork butt in the oven to finish the cooking is a lot easier.  And, you will find that the oven is quite a bit faster than the Bradley because the oven can add so many more BTU's than your smoker can.  You'll probably shave off close to a couple of hours using the oven vs. the smoker.  Just plan on FTCing the pork for a while longer.

[walleye1273]

Thanks for the replies.

When I put it in my oven do I just place it on the racks with a pan underneath, or should it go into an uncovered roasting pan?

[walleye1273]

Also should I be putting a water pan in the oven with it as well?

[Ka Honu]

After the smoking phase you can finish in your home oven or even a crockpot (although you tend to lose the crisp finish of the bark in the crockpot). I rack the butt over a roasting pan (with about 1/4 inch of water or juice in it to prevent evaporating and losing the drippings) and put a pan of water on a lower shelf. If in the oven I usually keep it at a "low & slow" temp (about 225^oF).

If you're doing more than one, you might try one in the oven and the other in the crockpot and mix them when pulling.  You'll get a ton of drippings from the one in the crockpot and some good bark from the other. Defat your drippings (a few minutes in the freezer works well) and add back into the pull as needed.