finishing pork butt in the oven

Kane · January 15, 2008, 05:46:05 PM

hey guys,

Im gonna smoke a pork butt starting at around 8:00 friday night. after 4 hours of smoke I wanna pull it out of the BDS and move to my oven to finish while I sleep. Im thinking like 225 or so. do I wrap it in foil or just put it in without and FTC in the morning?

winemakers · January 15, 2008, 06:44:21 PM

several sacreligious members swear by that method. Other purists just turn their head on the way to the beverage fridge. I have done both, just prefer to use the obs straight through. I added a temp control that really makes that critter a better controlled oven than the one in my kitchen.

mld

Arcs_n_Sparks · January 15, 2008, 06:55:17 PM

Quote from: winemakers on January 15, 2008, 06:44:21 PM
... on the way to the beverage fridge.

Did I hear beverage?

:D

Gizmo · January 15, 2008, 09:26:52 PM

Wrap in foil or use a disposable pan and cover with foil. It will keep the moisture in IMHO.

chevyman · January 16, 2008, 08:26:00 PM

I agree with Gizmo..... ALWAYS wrap in foil.

La Quinta · January 16, 2008, 08:31:28 PM

I did mine in a crock pot after smoking 4.5 hours...just set it on low overnight. Put it in about 11pm...got up at 6 to check...let it go until about 9:00am...really good! Oven...smchmovin...slow cooker good!!! :)

Kane · January 17, 2008, 01:10:30 PM

ok, so wrap in foil. got it

do I still FTC once I hit 190 IT?

kiyotei · January 17, 2008, 08:43:23 PM

I think 225 is too hot over night. I would stick to around 210. I'm guessing you'll have it in the oven for about 8 hours right? I don't recall how big the butt is. I normall do one that is about 9lbs.

Gizmo · January 17, 2008, 10:57:48 PM

Your actual time in the oven (may it be Bradley or house) will vary depending on fat content of the meat and the actual temperature the butt is seeing. Last night I saw a 20 to 30 degree difference between the butt on the 5th rack down position and the 3 rack down position. The lower position being hotter as it is closer to the heat source. We had a nice strong cool Santa Anna blowing so I put a water heater vent on top of the Bradley to keep the wind from blowing down into the top. I also closed down the vent to about 1/4 open and had quick recover times and easily maintained 210 on the lower butt.

If you care to read about the huge IT variations after the smoke, read on.

Had to make some Pulled pork for the wife and her work. Tossed two from 1 one cryovac pack (about 7 to 8 lbs each) into the smoker. After 4 hours of smoke, the internals were around 140 deg. I transfered them into foil pans covered and placed them into the oven at 210 deg (pure convection). After taking the butts out of the smoker, my wife came home and felt she needed more for the crowd so I rubbed up a third and tossed in into a foil pan. The 3rd went under the broiler in the lower oven while the other two occupied the top oven. After a quick browning on all sides, the unsmoked butt in the foil pan was covered with aluminum foil and placed into the top oven with the other two. At 7:00 AM, one of the smoked butts IT was at 171, the other was 180, and the third unsmoked was 161. Around noon, the 180 but hit 185 and I pulled it and placed it into the lower oven set to 150 deg. Around 3 PM the 161 reached 185 and I relocated it to the lower oven and increased the temp to 220 on the hold out now at 180. At 5:30, the third hit 185 and it went into the 150 oven. I kept them there until about 8:00 PM at which time the internals of the first two had dropped to 154 deg. It was amazing how long the one but that was 171 in the morning stayed at 171 before moving off the plateau and even then slowly crept up with the aid of a little additional heat. This was about the widest separation of temps and times I have encountered but then I normally only do two butts at the same time and the internal fat content of the three butts was quite different.