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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-19-2013, 08:46 AM | #1 |
is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY
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Question about doing a pork butt, backwards.
So here's my challenge. Wife is gone and I have the little guy. Want to do my 8# butt but know I won't have time during the day to tend to the grill like I would need to. I know some people cheat after the first few hours and finish in the oven. My question is can I do it backwards and start in the oven and then finish with the smoke when she gets home later this afternoon?
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Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill. |
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10-19-2013, 08:53 AM | #2 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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You can but the results would not be the same. The butt will pull most of the smoke flavor as it ramps up to 140-160 depending on who ya talk to.
Better off starting on smoker and move to the oven. |
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10-19-2013, 08:55 AM | #3 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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Never did it that way, but have done the oven after the smoke. My thoughts would be that the smoke would not have the same or any effect on the final product. All you can do is try though.
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10-19-2013, 09:30 AM | #4 |
is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY
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Yeppers that's what im doing. Just trying. It started to rain here anyway so maybe its a sign. Guess I could throw a couple chunks of wood in the oven...Should be able to air out the house by the time she gets home. LOL. I'll keep you all updated.
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Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill. |
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10-19-2013, 09:40 AM | #5 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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I would smoke it in the oven.......but I can take a punch.
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10-19-2013, 09:53 AM | #6 | |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Quote:
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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10-19-2013, 09:54 AM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Walter Jeton was the Pit master for many a presidential BBQ back in LBJ's day. He use to cook his briskets in DO's the finish on the pit. My Grand daddy said it was some of the best he ever ate.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-19-2013, 04:10 PM | #8 |
is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY
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Update...
So after 7 hours in the oven going to do a 2 hour smoke to see what happens. Probably get kicked out of the Brethren for this but I found some sides to go along with it too. Maybe I should enter that Throw Down thing after all.
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Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill. Last edited by Dadeo719; 01-02-2015 at 08:03 PM.. |
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10-19-2013, 04:30 PM | #10 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Heheheee, You won't get kicked out of anywhere. You improvised. Smoke rings form early on, then stop at 140° or so. Smoke flavor comes on all during the cook. I've taken trays of pulled pork and returned it to a low temp smoker and can a nice flavor on it.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-19-2013, 04:43 PM | #11 |
is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY
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Thanks for the pep rally we will see. LOL. Some great things were born outa necessity.
__________________
Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill. |
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10-19-2013, 05:28 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Great beans, and mac & cheese don't come from cans & boxes
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-19-2013, 08:12 PM | #14 |
is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY
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Final score: definitely not as good probably as yours I'll have to admit this time. Didn't get a good bark as I like. Texture alil off. But taste is great. Still has some smokiness to it. Will be making some BBQ Pork Pizzas tomorrow for sure. Overall under the same circumstances I'd do it again.
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Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill. Last edited by Dadeo719; 01-02-2015 at 08:03 PM.. |
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10-19-2013, 10:33 PM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I think the key here is your using it as a pizza topping in a future meal & not ordering pizza for tonights dinner
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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