Originally Posted by aawa
I dont understand why people forget about an oven. I did this on Sunday as I couldnt pan up 2 pork butts in my mini. I had the 2 pork butts cooking in the mini until I got the bark the color i wanted. Then panned both of them up. One in the oven and one in the mini. I couldn't tell the difference in the product, neither could anybody else.
Meat stops taking smoke on after 140 degrees. The extra time in the smoker, the smoker is basically an oven.
E X A C T L Y!!!!
Plus, most of us already have one or two of them in our kitchen, built-in, paid for....