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Finishing IN the oven....

mr500

Meat Mopper
281
12
Joined Dec 30, 2009
Hey All

I smoked up 2 butts yesterday but ran into darkness and wind so pulled them off at around 170 IT. I put them in foil pans, covered with foil and later into the fridge,.

Question is, when I put them in the oven to bring them up to 200 IT will them being in the pans covered w/ foil  be ok as compared to actually wrapping the butt in foil before re heating??  Wanna catch all the juice and re use

Any sugg temps to run the oven?? I have never finished/reheated a but in he oven so this is why I am asking..

Any help will be appreciated

Mike
 

bama bbq

Master of the Pit
2,354
70
Joined Sep 24, 2011
Hey Mike,  Huntsville here.  Desert Storm Vet as well.  I've never finished in the oven either but it's just a box with a heating element tied to a thermostat -- a lot like some smokers around here.  So...I recommend 225 - 250*F just like on the pit.
 

jarjarchef

Master of the Pit
OTBS Member
3,124
111
Joined Sep 30, 2010
mr500,

Sorry to hear of the bad weather and change of plans.

So you have entered a kind of weird Food Safety area. You are essentially reheating your pork. You will want to go from <40 to >165 in <2hrs. After the 2hrs you can turn the oven down and allow time and heat to do its thing. Here is how I would do mine:

Put some liquid in the pan (beer, apple juice concentrate and diced onions)

Wrap with plastic wrap then foil. (the plastic wrap protects the meat from the reaction the foil has to the acids in it, as long as the plastic is covered by the foil it will not melt. Do not exceed 350 oven temp)

Place in preheated oven at 325 degrees

After an hour check the internal temp. If it is still below 120 you may want to consider cutting the butt into smaller pieces to allow for faster reheating.

Once you have reached the 165 degree internal temp mark. Turn the oven down to 275-300 and allow to cook till 195-200 degrees internal temp is reached.

Remove from oven and allow to rest for about 30 min, then pull.

Save the juices in the pan for your finishing sauce after you pull the pork.

Hope this helps. If I left anything open just ask.

Jeramy
 

mr500

Meat Mopper
281
12
Joined Dec 30, 2009
I gonna give her a whirl mid day see how it turn out....Keep ya posted

Yeah I just moved back to bama from Winter springs fl.

Temps dropped on my last night, and I am not set up yet to do an overnight haul as I once was, but I am digging my tuff out of boxes day by day lol

M
 

bama bbq

Master of the Pit
2,354
70
Joined Sep 24, 2011
 
I gonna give her a whirl mid day see how it turn out....Keep ya posted

Yeah I just moved back to bama from Winter springs fl.

Temps dropped on my last night, and I am not set up yet to do an overnight haul as I once was, but I am digging my tuff out of boxes day by day lol

M
Welcome Back to bama.  It got kinda cool up here last night as well.

Looks like Jeramy (above) has some better advice than I gave.  I never thought of the issue as a "kind of weird Food Safety area" but he knows his stuff and won't steer you wrong.

Look forward to the outcome.
 

venture

Smoking Guru
OTBS Member
6,961
72
Joined Aug 1, 2008
I have finished in an oven, but directly from the smoker.  Not after having been refrigerated.

Once you achieve the amount of smoke desired, heat is heat?

Good luck and good smoking.
 

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