I am currently smoking two bone-in Boston butts using my MES 40 and Amazen pellet smoker in a mailbox mod on the outside of my smoker.
Obviously, I want the smoke flavor when it's time to eat. I also want it to be as juicy as it is tender when it hits 200 IT, so I am contemplating just having them in the smoker taking smoke for four hours (making sure the IT hits 140 at that time) and then putting them both in an aluminum pan and finishing them in the oven with all the juices not dripping away.
Does the smoke keep penetrating the meat after so many hours, or does it just look good coming out of the chimney?
Will they finish getting to 200 IT faster than usual being in the covered pan in the oven vs just finishing the process in the smoker?
Am I nuts?