oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-19-2013, 08:46 AM   #1
Dadeo719
is one Smokin' Farker

 
Dadeo719's Avatar
 
Join Date: 10-02-13
Location: Georgetown, KY
Default 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?
__________________
Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill.
Dadeo719 is offline   Reply With Quote


Old 10-19-2013, 08:53 AM   #2
93vpmod
is One Chatty Farker

 
93vpmod's Avatar
 
Join Date: 02-02-13
Location: Springfield, IL
Default

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.
__________________
-Mike-

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
93vpmod is offline   Reply With Quote


Thanks from:--->
Old 10-19-2013, 08:55 AM   #3
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Default

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.
Smokin' D is offline   Reply With Quote


Old 10-19-2013, 09:30 AM   #4
Dadeo719
is one Smokin' Farker

 
Dadeo719's Avatar
 
Join Date: 10-02-13
Location: Georgetown, KY
Default

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.
__________________
Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill.
Dadeo719 is offline   Reply With Quote


Old 10-19-2013, 09:40 AM   #5
Q Junkie
is One Chatty Farker

 
Q Junkie's Avatar
 
Join Date: 07-07-12
Location: San Marcos, CA
Default

I would smoke it in the oven.......but I can take a punch.
Q Junkie is offline   Reply With Quote


Thanks from:--->
Old 10-19-2013, 09:53 AM   #6
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Quote:
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.
I'd seriously rethink that idea, waiting on the update..........
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is offline   Reply With Quote


Old 10-19-2013, 09:54 AM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

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.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is online now   Reply With Quote


Old 10-19-2013, 04:10 PM   #8
Dadeo719
is one Smokin' Farker

 
Dadeo719's Avatar
 
Join Date: 10-02-13
Location: Georgetown, KY
Default 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.
__________________
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..
Dadeo719 is offline   Reply With Quote


Old 10-19-2013, 04:18 PM   #9
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Default

You gots some courage my Friend!
Smokin' D is offline   Reply With Quote


Thanks from:--->
Old 10-19-2013, 04:30 PM   #10
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by Bludawg View Post
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.
Right you are, my parents and grandparents were big Democratic supporters, and Texas ranchers to boot. Those Jetton barbecues were something else.

Quote:
Originally Posted by Dadeo719 View Post
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.
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.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 10-19-2013, 04:43 PM   #11
Dadeo719
is one Smokin' Farker

 
Dadeo719's Avatar
 
Join Date: 10-02-13
Location: Georgetown, KY
Default

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.
Dadeo719 is offline   Reply With Quote


Old 10-19-2013, 05:28 PM   #12
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Great beans, and mac & cheese don't come from cans & boxes
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is online now   Reply With Quote


Old 10-19-2013, 06:03 PM   #13
Dadeo719
is one Smokin' Farker

 
Dadeo719's Avatar
 
Join Date: 10-02-13
Location: Georgetown, KY
Default

Nope but it does make for a happy little one. That means happy me.
__________________
Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill.
Dadeo719 is offline   Reply With Quote


Thanks from:--->
Old 10-19-2013, 08:12 PM   #14
Dadeo719
is one Smokin' Farker

 
Dadeo719's Avatar
 
Join Date: 10-02-13
Location: Georgetown, KY
Default

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.
__________________
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..
Dadeo719 is offline   Reply With Quote


Old 10-19-2013, 10:33 PM   #15
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

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.
Bludawg is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:10 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts