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Newbie pork tenderloin
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Guys I need advice and im not sure exactly where to post in the forums so im gonna explain here and hopefully i can be pointed in the right direction.Im having a party 2pm Sunday. Im gonna be smoking a 11# pork butt and a 12# brisket tomorrow night. I have 2 ECB's to smoke on. My plan is to smoke them each for about 5 hrs then foil and finish in the oven overnight at a low temp. If I start these tom night will they be done in time? Can these meats get overcooked if I do it this way? Any advice id really appreciate.
That's a great plan! When I only had a charcoal smoker and needed afternoon results, I did exactly what you're talking about many times.
You can overcook any meat by leaving it in the oven too long, so it's best to do at least one overnight check if you can. There's some general risk to leaving an oven on all night, but very low risk in my opinion. I typically had two ways of doing this:
1) Very low temperature in the oven - 200-215*. If you're not going to monitor overnight, I like a lower temp because your risk of overcooking is lower. You then have 4-6 hours the next morning to ramp up the temp, put it back outside, or take it out if it's already done.
2) Smoker temps in the oven 225 - 250. This is just like keeping it in the smoker. It's more likely to be done in the morning, but that's no problem because you can just wrap it in towels and put it in a cooler until you need it. If you're not going to check it overnight, you can't really ensure that it won't get overcooked. But you can time it up based on what you've experienced in the past. You might be relatively new to smoking, in which case option 1 might be a little easier.
Well running your smoker around 250° you should figure about 2 hours per pound. So your 11 pound butt would be done in about 22 hours. The brisket is a little bit different and has more to do with the thickness of the cut not the weight. For a full packer at that weight I have had the done anywhere from 10 hours to 16 hours.
For pulled pork I always plan to cook it a day or two in advance and then warm it back up the day I need it. Then there is no stress. Brisket is definitely better the day of. I would plan on a long cook, and if it s done early wrap it in foil and towels ans into a cooler.
No matter what your plan is make sure you have a good therm to check the internal temp of the food. Your pork will be done between 200°-205° Your brisket will be done somewhere between 190°-205°. You need to probe the brisket with a toothpick or something similar. When it slides in without resistance in multiple locations you are done.
It's a great way! Even in a smoker, once the meat is foiled, all you're really doing is cooking it in an outdoor oven - there's really no difference except that the oven temps are pretty steady and don't require watching. After 5 hours you should have some good smoke flavor. This may not be the "pitmaster approved genuine BBQ method," but it's worked for me, it will work for you, and you should have some very good meat to serve for your party!
Keep in mind that some ovens have a 6- or 12- hour automatic shutoff, although some newer ovens can be overridden by a "Sabbath mode" that will allow the oven to be kept on longer. For the long-term you can get a remote thermometer that beeps annoyingly when the meat hits the target temp. That way you can be sure you wake up before anything gets overcooked.
im hoping I uploaded the picture correctly. Just wanted to give you guys a huge thank you for the advice. I started smoking the brisket and pork butt at 8pm last night. I brought it in about 1am into the oven. My brisket was actually done at 3:30am and the pork at 5am. Both meats were super tender and everyone loved it. I definitely learned alot for next time. One thing I will do diff is the pork butt to use a stronger wood chips. I used pecan which was great for the brisket but too light for the pork.
I'm gonna ask the same question that Disco did, are you sure you're new at this? Looks to me like you're a natural! All of that looks great, and your observation about different wood types for different meat types shows that you have a good idea of what you want!
Hit that pork butt with some cherry wood next time, I think you'll like the results.
Again, great work, and here's a point for jumping in with both feet!