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Pork butt: oven --> refrigerator --> smoker?

post #1 of 3
Thread Starter 

Thinking about doing something quite different for an upcoming bbq, on account of time constraints etc.  I'm thinking about starting it in the oven at 250 for, say, 4 or 5 hours, then let it cool and refrigerate overnight.  Next day I'd let it come to room temperature, then put it in the smoker for another 5 or 6 hours to finish. 


I've done smoker to oven, but never with refrigeration in between, and I've never done oven first then smoker.  Should this work okay; any particular things to do to for best results?

post #2 of 3

I would be worried about the time involved in letting it cool, refrigerating, letting it get to room temp.  That is a long time of sitting out on the counter.



post #3 of 3

You get more smoke flavor on Raw meat. Smoke day one to 165°F, it will be sterile and safe. Then refer and go in the Oven with Cold meat. You gain Nothing warming to room temp...JJ 

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