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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-19-2013, 11:10 PM   #31
bigabyte
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Finally, one more thought, to beat this horse tender.

The ONLY way you are going to finish it in the oven with halfway decent results is with foil.

Why is that exactly?

Because the foil makes it a MOIST HEAT ENVIRONMENT.

Now then, you have a Crock Pot, right? It makes a moist heat environment without the hassles of foil, leaks, and all that BS. Would you put meat in your Crock Pot and put your Crock Pot in the Oven?

NO!

Because that would be farking STUPID wouldn't it?

So, you can foil and cook in the oven, making a rather poor Crock Pot simulator, or just use your farking Crock Pot.

It's your call. Some people just like making things really farking complicated for some reason.

The #1 rule of BBQ, there are no rules. But that does not mean that common sense does not apply.
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Unread 03-19-2013, 11:36 PM   #32
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If I am cooking a single brisket I often finish in oven if it has the color I am looking for and don't want to tend the fire any more. If I don't plan on wrapping on the smoker I don't wrap in the oven. Works great.

Usually I don't transfer to the oven because I am cooking more than I can fit in it. Also, while I love the house smelling like a smoke house for hours after I am done cooking my wife prefers her vanilla scented air fresheners.
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Unread 03-20-2013, 06:14 AM   #33
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I have used the oven on those occasions when I foil but I have to admit I think I am going to try the crock pot. I never thought of that
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Unread 03-20-2013, 06:59 AM   #34
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Bout a month ago i was trying to do a couple butts in the middle of a blizzard and it finally got to the point where I couldnt keep enough heat going so I moved them into the oven for the last couple hours.

Just a little advice, even if you have them foiled put a drip pan on the rack under them because after drinking beer for the duration of the cook and being a little sleep deprived you may not notice the small hole in the foil and you will spend the next day trying to clean burnt pork fat out of the bottom of your oven.

Another piece of advice, if you have a 1/2 inch of melted fat in the bottom of your oven and your a little hung over dont get lazy and use the self clean cycle, you will have to hear about the smell for another week
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Unread 03-20-2013, 07:10 AM   #35
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Donnie hinted at it earlier; one of the many techniques used when you have more meat to cook than smoker capacity is to smoke as many as you can for a few hours, move them into an oven (foiled), and reload your smoker. Meaning, as many have said and the initial poster asked presumably, heat is heat (within some reasonable measure, as bibubyte said)..
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Unread 03-20-2013, 07:17 AM   #36
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just to throw some stink in the game.....I thought all those using insulated verticles with electronic controls etc instead of stickburning offsets were using ovens...... (ducks and runs)
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Unread 03-20-2013, 07:29 AM   #37
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As all answers on this forum goes back to...... build a UDS. Any UDS I have built will hold temperature much more steady than any oven. And you do not have to tend it.

In foil, out of foil, it does not care.
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Unread 03-20-2013, 07:42 AM   #38
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That is why I don't wrap or foil.
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Unread 03-20-2013, 07:45 AM   #39
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Quote:
Originally Posted by bigabyte View Post
Finally, one more thought, to beat this horse tender.

The ONLY way you are going to finish it in the oven with halfway decent results is with foil.

Why is that exactly?

Because the foil makes it a MOIST HEAT ENVIRONMENT.

Now then, you have a Crock Pot, right? It makes a moist heat environment without the hassles of foil, leaks, and all that BS. Would you put meat in your Crock Pot and put your Crock Pot in the Oven?

NO!

Because that would be farking STUPID wouldn't it?

So, you can foil and cook in the oven, making a rather poor Crock Pot simulator, or just use your farking Crock Pot.

It's your call. Some people just like making things really farking complicated for some reason.

The #1 rule of BBQ, there are no rules. But that does not mean that common sense does not apply.
That, or put your butt in a big dutch oven, and then throw that in the oven
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Unread 03-20-2013, 08:41 AM   #40
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I started out using the oven crutch all the time. I was only smoking one butt at a time, and a friend told me about smoking a butt for 4-5 hrs. on the smoker after dinner, then wrapping and put into a half pan in a 225° oven so you can sleep. Works like a champ and I still do this when it is cold outside or if I just want to replenish my stock of pulled pork in the freezer.

Using a half pan covered with foil prevents the pork fat leaking into the oven issue too.
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Unread 03-20-2013, 08:41 AM   #41
deguerre
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Quote:
Originally Posted by caseydog View Post
That, and I can't see myself sitting in a lawn chair in my kitchen, drinking beer next to the oven.

CD
Funny. I can easily see you passed out on the kitchen floor spilling vodka next to the oven...
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Unread 03-20-2013, 08:43 AM   #42
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Now. Why I love this place. The OP is only 14 hours old and already 3 pages of mostly helpful replies.
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Unread 03-20-2013, 11:41 AM   #43
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Just yesterday I posted about a meat loaf that I did on a uds and for some reason I felt it was getting to much smoke after only 1/2 hr, the uds for some reason was belching out some heavy white smoke, so stuck it in the oven and it came out great. It had good color and just a hint of smoke which my wife really liked. That reminds me, its lunch time and I have a meat loaf sammy wit a side of baked beans calling my name.
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Unread 03-20-2013, 12:22 PM   #44
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Seems logical...guess I will have to load up on crock pots for those big cooks.
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Unread 03-20-2013, 08:48 PM   #45
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Default Hmmmm crockpot

So what setting do you use on the crockpot? Mine only has high, low, and warm. I like this idea because I could put the pot on the porch and not stink up the house. I think you would need a big pot for a brisket, but it would be perfect for pork shoulder.
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