Smoker, Oven and back to Smoker?

Discussion in 'Pork' started by dinolestino, Apr 25, 2009.

  1. dinolestino

    dinolestino Newbie

    Hello all.

    I am trying to smoke some pork shoulder and beef brisket (currently on the smoker) for my son's birthday party tomorrow. Since the bbq is at 1pm, I thought I would use the oven after a few hours on the smoker.

    The problem is, by putting the meat in a tin foil pan and covering with foil, the meat sits in it's own juices with prevents in from drying out but also renders the one nice crust to a mush.

    Is this normal and should/can I return the meat to the smoker for 30 minutes or so to rejuvinate the crust?

    Any thoughts welcome.

    Dino
     
  2. rio_grande

    rio_grande Smoking Fanatic

    Sure why not,,,, But I finish in the oven on occasion and just sit the pork up on a little grate that came with our roasting pan.. Works good.
     
  3. scubadoo97

    scubadoo97 Smoking Fanatic

    The 3-2-1 method of doing ribs translates to 3 hours uncovered 2 hours foiled and 1 hour uncovered. So yes you can go from smoker uncovered to oven covered and back to smoker uncovered. Should work fine.
     
  4. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I often do this with whatever I'm smoking. If the smoker fire has died down, I'll pull the meat in foil, put in oven til finished temp. Then finish up on the propane grill (indirect heat) to "set" the bark. Works good for me.
     
  5. dinolestino

    dinolestino Newbie

    Cool, thanks for the replies. Will try it out.

    Dino
     

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