Boston Butt

[cellis242001]

Evening everyone! Need a little advice. I plan on smoking a boston butt this weekend in my charbroil kettleman. I'm not looking to go for a marathon smoking on my first try. I want to smoke it to get a nice outside finish and enough smoke to it and then finish in the oven. I am planning on keeping temps in the 240 to 250 range from what I have been reading to get it going. My question is at what internal temp do I wrap it in foil and move to the oven to finish. Also, am I correct that the finished internal temp needs to be around 205 degrees? What temps do you folks set your oven to when you finish like this? Thanks for all responses!

Chris

 

[gmc2003]

If by outside finish you mean bark, then once you foil it - the bark will soften up. Temps are to be used as a guide. When the meat hits it's stall then you can foil. It usually occurs around 160ish. That's when the meat seems to stop cooking. When you foil add a little liquid(I use apple juice) to the foil and maybe some more seasoning. Wrap it up in either aluminum foil or butchers paper and cook to 195 to 200. Then start probing the meat. You'll know when it's done when the probe slides into the meat with very slight to no resistance. Let us know how it turns out.

Chris

 

[SmokinAl]

Sounds like gmc has got you covered! I would only add for a butt I usually put it in an aluminum pan with some chicken broth & more rub. Then cover the pan with foil & take it to about 203, for me that seems to be the magic number. As far as when to foil I would foil it when you get the desired amount of bark. I would run the smoker in the 270-280 range & you won't experience a stall. Then into a 275 degree oven to finish it off!
Al

 

[sauced]

What they said!!

 

[cellis242001]

Thanks guys! I will let you know how it goes.

 

[Central PA Cowboy]

Sounds like gmc has got you covered! I would only add for a butt I usually put it in an aluminum pan with some chicken broth & more rub. Then cover the pan with foil & take it to about 203, for me that seems to be the magic number. As far as when to foil I would foil it when you get the desired amount of bark. I would run the smoker in the 270-280 range & you won't experience a stall. Then into a 275 degree oven to finish it off!
Al

You do your pork roast at 275° in the smoker?

 

[gmc2003]

If you mean a pork butt then yes, if you mean a loin then no.

Chris