- Nov 1, 2012
- 56
- 12
I started smoking a 5 lb Boston butt yesterday in my medium Big Green Egg (BGE) and ran into a problem with the fire during the stall. All of a sudden the temp started dropping and I couldn't maintain the 230˚ I'd had for about 6 hours. Rather than lose the port butt, I cranked the kitchen oven up to 230˚ and transferred the butt to a disposable aluminum pan and finished it in the oven, unwrapped. Five hours later I had an amazing batch of pulled pork! Tender and juicy, with a great smoke ring and amazing flavor.
When I checked the firebox in the BGE after putting the meat in kitchen oven, I saw that all of the wood had been consumed (I was using Hickory), meaning that the maximum amount of smoke flavor had already been transferred to the pork butt. I didn't want to use aluminum foil and wrap the meat in my oven as that tends to soften the bark. I'd tried it before, and ended up with very tender pork but almost no crust.I was a little concerned that my rescue was going to ruin my roast, but instead, what I got was a fantastic bark to the whole butt that was brimming with flavor.
I would never have deliberately tried this method, and I realize that BBQ purists will refer to me as a wuss, but I gotta tell you, the result was outstanding and I was able to rescue what turned out to be a fantastic piece of meat! I guess that once the smoke flavoring is set in the meat, it becomes less important how its finished.
Anyway, wanted to pass this on to all of you and let you know not to panic when you run into a BBQing problem. And remember, wait out the stall!!
When I checked the firebox in the BGE after putting the meat in kitchen oven, I saw that all of the wood had been consumed (I was using Hickory), meaning that the maximum amount of smoke flavor had already been transferred to the pork butt. I didn't want to use aluminum foil and wrap the meat in my oven as that tends to soften the bark. I'd tried it before, and ended up with very tender pork but almost no crust.I was a little concerned that my rescue was going to ruin my roast, but instead, what I got was a fantastic bark to the whole butt that was brimming with flavor.
I would never have deliberately tried this method, and I realize that BBQ purists will refer to me as a wuss, but I gotta tell you, the result was outstanding and I was able to rescue what turned out to be a fantastic piece of meat! I guess that once the smoke flavoring is set in the meat, it becomes less important how its finished.
Anyway, wanted to pass this on to all of you and let you know not to panic when you run into a BBQing problem. And remember, wait out the stall!!
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