When to bring into oven for finisher? Picnic Shouder

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CharcoalJoe

Newbie
Original poster
May 5, 2019
19
2
At what temp does one bring inside to finish in an oven. Is there any pros / cons to doing so vs leaving outside to continue cook.

I'm in middle of my first Picnic Shoulder on Weber kettle. Currently About 11 hours in - and I hit a snag when Kingsford fuel ran out. My transition to new coals was a flub on my part. Grill is hot again @ 262 with meat temp back up @ 178, I lost about an hour of cook time as temp of my meat dropped a bit in the middle of my hiccup.

Thanks
 
you could put in the oven anytime, after 11 hours I personally would just finish in oven. the only pro with the oven I think is you don't have to baby sit the grill.
 
you all ready have the grill flavor that's not going anywhere, if you wrap it the outside might get a little soft but just a unwrap for the last 1/2 hour and that should crisp it up
 
I'm up to 181 now, running the grill a little hot to speed things along @ 273
 
do you have it wrapped in foil that will help speed it up also, you'll have to crack a cold one and put your feet up it's just one of those things that's it's done when it's done, some cook quicker then others.
 
not wrapped, the temp is moving up nicely without the wrap at around 260 grill temp. Just hitting 189 now. Just had to recoup from my coals running out in middle of cook.
 
and it's off.

Temp was 202 in soem spots, and 195 was the coolest. Wrapped in foil / towels right now. I tried the probe thing, but I have no idea what I'm supposed to be looking for first go. Hopefully i's done enough
 
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