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Old 01-27-2013, 05:25 PM   #16
somebody shut me the fark up.

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Join Date: 07-01-07
Location: Southeastern Pa

Originally Posted by silverfinger View Post
If you like chicken, I know, who does not like chicken.
That would be my Father In Law - apparently he had to go out and catch, kill, and clean a chicken every Sunday for supper. Man won't touch chicken to this day.

Awesome oven you have there....
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Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
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Old 01-27-2013, 05:40 PM   #17
Quintessential Chatty Farker

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Join Date: 11-17-12
Location: South East Victoria Australia

Maybe Smoke some cooking Oil of your choice to use in the oven.
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Thanks from:--->
Old 01-28-2013, 12:36 PM   #18
On the road to being a farker
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Join Date: 06-26-12
Location: Four Corners Region, New Mexico

My mom used to fix wonderful brisket, and she never owned a smoker. She would place the brisket in a pan, put on the secrect seasonings, including BBQ sauce, add a little water, and then slow-cook it covered in the oven at 225 until tender. She might have added liquid smoke to the mix at some point. I believe she usually cooked the flats (whole thing was too big for the pan).

Not off the pit, but it was very good and never stayed around very long.

Think of your smoker/pit as an oven using wood/charcol instead of gas/electricity. In fact my Masterbilt electric smoker is used from time to time as a low temp oven/warmer.
Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker
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Old 01-28-2013, 12:56 PM   #19
Southern Home Boy
is One Chatty Farker
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Join Date: 01-14-10
Location: St. Louis, MO

I know a lot of people are going to shudder at this, but appropriate use of liquid smoke in an oven can give you a decent approximation of a truly smoked meat.

Take for example a bone-in pork butt:
Preheat your oven to 250.
Prep the butt the same way you would for your smoker.
Place the butt in a rack inside a roasting pan with about half an inch of liquid (I mix about 1 part bourbon and 4 parts water but you can use beer or whatever else you like) and about a teaspoon to a tablespoon of liquid smoke (depending on how big the roasting pan is - it's a bit of hit and miss until you get it down) and cover loosely with foil.
Roast for about 45 minutes per pound basting with the liquid about every 30 to 40 minutes.
The pork is done when you can pull the shoulder blade out with little or no resistance (about six to eight hours for a standard sized butt).

Pull the blade bone out, remove the roasting rack and the shred the pork in the roasting pan, mixing the drippings in with the meat as you do so.

At this point, you can also mix in some extra rub for seasoning or your favorite BBQ sauce too. I like a S. Carolina Mustard-based sauce, but whatever you like - even no sauce at all if you're a purist - is the way to go.

Again, not a truly smoked butt, but it will still give you a really good product and will feed you and your buddies for a week. :)
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