You gotta do what you gotta do

Discussion in 'Pork' started by jnstrom, Jul 2, 2009.

  1. jnstrom

    jnstrom Fire Starter

    Well, first off sorry I havent been back on this forum for a bit. Being a school teacher takes a lot out of you at the end of the school year.

    Anyway back to my post. Im smoking a couple shoulders right now and am planning on pulling them and finishing them in the oven. What is a good temp to pull them off the smoker and what is a good temp to run my oven at. Sorry, I gotta do what I gotta do!

    My thoughts were to pull them at 145 and put them in the oven at 275 or so then set my oven timer at 2-3 hours and let it stay in the oven till Im home? Good or bad what are your thoughts? Have a great 4th!!!!!
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome back first off. If I have to finish it the oven I usually smoke the butts to an internal of 165 when I normally foil them anyhow then into the oven set at 250 until they reach 200 internal then rest and pull them
     
  3. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Taken from the pork "stickey"
    Foiling:

    When the meat gets to about 165F, double wrap it in Heavy Duty aluminum foil. Put some of your spray of choice in the foil to help braise the meat. At this point I usually stop making smoke unless there are other things in the smoker that need the smoke. (You can finish cooking from this point on in the oven set at 250F if the weather changes or you want to save smoker fuel.) Continue to cook until the internal meat temps gets to 195-205F. Remove the foiled meat from the cooker and wrap it (still foiled) in a couple old bath towels and put it in an insulated cooler to rest for at least an hour before you pull it.
     
  4. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Both gave you good info.......Good Luck
     

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