Does anyone start there butt's in the oven?

[DanMcG]

Don't shoot me for asking,, I would like to do a couple butts for pullin tomorrow but I'll be running around till about 2pm and to start the smoker that late they wouldn't be done till way after I'm asleep.
I was wondering if I was to throw them in the oven before I left home at about 225°-250° for maybe the first 3-4 hours or so while I'm gone. Then when I get back get the smoker going and finish them off. Do you think they will take on the same smokey goodness?
it's really my only option. Whats your opinion?

 

[jaxgatorz]

I'm not an expert by any means.. But i believe that the first hours are the ones that the meat takes the smoke.. That's why finishing in the oven is ok.. But hey, if it's your only option.......

 

[vince]

I have to agree, The early part of the smoke is when the meat takes on the smoke flavors. ones the temperature of the meat get to a certain point it stops or slows taking in the smoke flavors

 

[waysideranch]

I leave my butts alone in the smoker for 3-4 hrs. at a time on occasion. The results are very excellent. Low and slow prevails IMO.

 

[ga.rick]

what they said that first few hours absorbs that savory smoke.

 

[chisoxjim]

no, nothing I smoke starts or finishes in the oven, ever.

 

[mballi3011]

I'm with the most of theses guys here. I Have never started out a butt in the oven and like Jax gator said the butt takes on most of the smokey flavor in the beginning. You can finishe in the oven but not start.

 

[audioxtremes]

Start it early in the morning in the smoker. Then tend to it when you get home. Otherwise cook it totally in the oven.

 

[dirt guy]

Sounds like it's experiment time. Try it--let us know how it turns out.

Necessity is the mother of invention.

 

[triplebq]

Start on smoker and finish in the oven .

 

[DanMcG]

I will give it a try, I'm sure it won't be bad. better then just the oven only. but it probably won't happen tomorrow, maybe next weekend. I'm also dealing with a new smoker so leaving it unattended would be culinary sue-ee-cide.

 

[meandmytwodogs]

I'm with chisoxjim all the way. Don't start or finish in the oven! I would suggest waiting until you have the time to do it correctly. You'll be glad you did!

Happy smokes!

Dave

 

[DanMcG]

Thanks for the suggestions everyone. Dave if it was that simple trust me I would, but free time on the weekends is a rare thing around here.

 

[triplebq]

NEVER again will I try this with a Butt . I did it today infoil for muy 1st time . I cooked the worst BUTT of smoking life . The bottom sitting in all that juice was soggy as heck and the top didn't finish of the way I like . From now on my BUTTS will be started and finished on the smoker with no foiling . I guess to erach his own , but the foiling of the BUTT did not work for me . The meat on top was at temp 200 but it pulled like it was under cooked amd the bottom laying in that juice was just ruined . Now someone tell what I did wrong ... Famn Damn it

 

[bbqhead]

did you let it rest after you took it off the cooker? I usually have good luck when I foil ,rest ,then pull. when you pull it all gets mixed together ,the wet and dry, should have turned out . I wish you luck on your next one.

 

[cheech]

My understanding is that the meat takes on the smoke flavor until it reaches 140F. I do not remember where I heard this at but that is why I do not foil until after it reaches 140F. I would guess that if it is in foil smoker or oven would not make a large enough difference.

 

[smokeon]

I work with someone who's done this with brisket. Once again, the situation requried it. He swears they came out great. He had a few countertop roaster ovens. Started the briskets in those for a few hours, then foiled them and put them in a cooler. He rotated through several briskets that way. Then when he got to the event he was catering, he threw the smoke to 'em. His claim is they came out smokey and tender.

Now he has a different cooking style than I do. But something that comes to mind is that those who want to sit by and SAY something can't be done shouldn't be getting in the way of those who are going out there and DOING it. I'd suggest trying it and seeing what happens.

 

[silverwolf636]

If I'm smokin it that what it gets for the full term.
--ray--
(0||||0)

 

[smoking gun]

I've finished several in the oven and they've all turned out great. Foiling lets the meat self baste and tenderizes the meat. Not sure how cooking in its own juices would ruin it. Sounds like you prefer a harder bark on yours. Foiling tenderizes the bark as well.

 

[triplebq]

I have found the problem . The BUTT was an enhanced version ( salt and water injected ) and not pure . I like the kind you described as well . The top was very good , the middle under cooked and the bottom mushy ... I pulled it at 201 and let it rest . I have already bought two more for this weekend as this weekend I cook the briskets provided by Albertson's for the Presbytertian chruch . I will redo the BUTT until perfection or I run out of money ! Thanks