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Butt Question

post #1 of 6
Thread Starter 
Hi Gang....
I'm still in the process of building my smoker but in the meantime, I have to cook 2 butts for a graduation party for my neice. I have a huge dutch oven with rack, Jeff's rub and finishing sauce recipes and an oven! Do I rub em up and put them in a 250 degree oven till the internal temp gets to 190 degrees for pulled pork? Would that process be ok or is there another route to take when doing them in an oven? Any help is appreciated!
post #2 of 6
Consider a mop sauce during the cook. I use 40% cider vinegar 30% bourbon anf 30% water, a bit of EVOO and spices. Crushed red, Cracked black, and with pork, rosemary and cumin.
post #3 of 6
AND...consider pulling it off and send to a hot grill somewhere in the middle for some bark formation. Bark GOOD!
post #4 of 6
An oven i'll work fine, but yall got a grill? Giver some time on a slow grill fer some color and a bit a smoke then inta yer oven fer majority of the time, then back onto the grill fer dryin up the outside a bit and like rich says, makin ya some bark. It ain't gonna be fine smoked, but will still be tastey! Good luck on yer adventure!
post #5 of 6
Take it up to 200-205 for an internal temp.. It'll be a little more tender and easier to pull.
post #6 of 6
Thread Starter 
Thanks Guys. I just pulled both butts after 12 hrs in a 250 degree oven. Did one up with Richtee's specs and one with Jeffs rub and finishing sauce. They both taste great as is...no BBQ sauce...it's on the side IF they wanna use it. Can only imagine the taste if these butts were actually smoked! You guys know what y'all are doing.
Thanks again.
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