View Single Post
Old 02-20-2013, 07:14 PM   #2
BBQ Bandit
Babbling Farker
 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Default

That's a very common end... finishing in the oven. Use a roasting pan - with a raised grate... no problem.
The 225 temp is not a hard rule - there are so many variations. If you do decide on low and slow--- it will take over 12 hours.
Meat gets wrapped to preserve the deep mahogany color - let that be your measuring stick when to wrap.


Good luck... one suggestion; we love pictures!
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Thanks from:--->