In trouble

[Smokin stro]

Hello , I was smoking pork an brisket, had an emergency and had to pull them at 180, I wrapped in foil and put in fridge
My problem is I want to finish these out to the 205 tender mark. Can these go back on smoker and slow cook out?

 

[TNJAKE]

No need to fire up the smoker again. Throw them in the oven at 300

 

[DougE]

I'd just leave them wrapped and finish in the oven at around 300°. 200 to 205 is when you should start probing for tenderness, but there is no exact temp to call it done.

 

[Smokin stro]

Could it be done in the smoker at 250 or would it possibly dry out compared to the oven

I'd just leave them wrapped and finish in the oven at around 300°. 200 to 205 is when you should start probing for tenderness, but there is no exact temp to call it done.

 

[DougE]

Could it be done in the smoker at 250 or would it possibly dry out compared to the oven

Sure, it could be. but you still should keep it foiled to keep it from drying out. You're going from fridge temp to cooking temp, and that's going to take some time. I don't think there is anything to gain by putting it back on the smoker. Do it in the oven til probe tender, and it will be fine.

 

[TNJAKE]

Sure, it could be. but you still should keep it foiled to keep it from drying out. You're going from fridge temp to cooking temp, and that's going to take some time. I don't think there is anything to gain by putting it back on the smoker. Do it in the oven til probe tender, and it will be fine.

Yup it's already smoked and he will be starting from cold. Don't waste smoker fuel and just used the oven

 

[Smokin stro]

Sure, it could be. but you still should keep it foiled to keep it from drying out. You're going from fridge temp to cooking temp, and that's going to take some time. I don't think there is anything to gain by putting it back on the smoker. Do it in the oven til probe tender, and it will be fine.

Thanks for the advice