Backward Thinking

[b00kemdano]

Ok, don't smack me....  I have a question that might get a lot of crazy looks. 

My schedule tends to be nuts, being a stay home dad, etc.  I know, I know, you'd think I'd be able to smoke a few times a week! 

After having a couple of smokes go much longer than anticipated, thus leaving me with nothing to serve for dinner, a thought popped into my head. 

Would it work out to START a smoke in the OVEN and finish in the smoker? 

I guess the fundamental question is, does mostly cooked meat pick up the smoke flavor?

If this is something that would work, I could, for example, put a butt in the oven and set the automatic timer to kick it on to 225 at 1am.  Then, around noon, I could move it to the smoker so it'll be ready for dinner. 

Whaddya think?

 

[s2k9k]

Ok, don't smack me....  I have a question that might get a lot of crazy looks. 


My schedule tends to be nuts, being a stay home dad, etc.  I know, I know, you'd think I'd be able to smoke a few times a week! 


After having a couple of smokes go much longer than anticipated, thus leaving me with nothing to serve for dinner, a thought popped into my head. 


Would it work out to START a smoke in the OVEN and finish in the smoker? 


I guess the fundamental question is, does mostly cooked meat pick up the smoke flavor?


If this is something that would work, I could, for example, put a butt in the oven and set the automatic timer to kick it on to 225 at 1am.  Then, around noon, I could move it to the smoker so it'll be ready for dinner. 


Whaddya think?

What time were you planning on putting it in the oven?

 

[daveomak]

As long as you are cooking a whole muscle that has not been punctured in any way, and you wanted it tender, I would be more inclined to smoke for 2 hours then put it in the oven at 180-200 for the duration...  or a preheated slow cooker..... 

 

[smokeamotive]

I agree with Dave. Cooked meat (or partially cooked) does not accept smoke like a raw piece of meat. Smoke it for a while first, then move it to the oven or whatever.

 

[venture]

Yep.

If you have to do that?

I would smoke first.  Then to the oven.

Good luck and good smoking.

 

[jarjarchef]

I do smoker to low oven quite often. I'll smoke for as many hours I can, then place in a pn wrap with plastic wrap then foil. Into a 205 degree oven until I get up in the morning or done running around for the kids......either wake up or come home to some great smelling BBQ......

As stated the meat will not pick up much smoke if you do oven first then into smoker.....

 

[roller]

What Dave said !

 

[pgsmoker64]

I would start it in the smoker and transfer to the oven (like Dave said) - only I would leave it in the smoker at least 4 hours.

Good luck!

Bill

 

[b00kemdano]

Thanks for the input, folks! 

I thought it was a longshot.

I'm just afraid that if I finish something in the oven overnight, it might be done sooner than I expected, and end up being overdone.  My alarm clock doesn't wake me up, that dinky little beep on the thermometer surely wouldn't do it!  XD