- Apr 25, 2009
- 2
- 10
Hello all.
I am trying to smoke some pork shoulder and beef brisket (currently on the smoker) for my son's birthday party tomorrow. Since the bbq is at 1pm, I thought I would use the oven after a few hours on the smoker.
The problem is, by putting the meat in a tin foil pan and covering with foil, the meat sits in it's own juices with prevents in from drying out but also renders the one nice crust to a mush.
Is this normal and should/can I return the meat to the smoker for 30 minutes or so to rejuvinate the crust?
Any thoughts welcome.
Dino
I am trying to smoke some pork shoulder and beef brisket (currently on the smoker) for my son's birthday party tomorrow. Since the bbq is at 1pm, I thought I would use the oven after a few hours on the smoker.
The problem is, by putting the meat in a tin foil pan and covering with foil, the meat sits in it's own juices with prevents in from drying out but also renders the one nice crust to a mush.
Is this normal and should/can I return the meat to the smoker for 30 minutes or so to rejuvinate the crust?
Any thoughts welcome.
Dino