View Full Version : Finishing BBQ in the oven....
So I've never finished BBQ in the oven before, but my pork butts are taking longer than expected and I need to get them finished. I think the cold wind played against me last night.
I have foiled them (something else I never do) and put them in the oven sitting in alum. pans. My question is, when you do this, what temp is ideal for going in the oven? If it matters, I smoke my butts at 250, and they were in the mid 170's when I pulled them.
I know there was a thread somewhat similar to this, but a oven temp was never mentioned.
Thanks!
Garyclaw
03-04-2012, 08:40 AM
Nothing wrong with it. I'd set her at 350* if you're pressed for time.
Mister Bob
03-04-2012, 09:06 AM
Once they're foiled, the oven is just as good as the pit for finishing the cook. Temperature really depends on how much of a hurry you're in. If you're going in the oven at 170 IT, cooking at 350 should get you to 195 within the hour. If you have more time, I would go a little lower (like 300). Just remember to figure on at least an hour for resting. Especially when cooking at higher temps.
Brian in Maine
03-04-2012, 09:45 AM
Nothing wrong with it. I'd set her at 350* if you're pressed for time.
If you finish at high heat, do you have to allow for the meat to keep cooking after you take it out of the oven?
Bigdog
03-04-2012, 09:57 AM
If you finish at high heat, do you have to allow for the meat to keep cooking after you take it out of the oven?
Yes. The hotter you cook, the more it will cook. Kinda like momentum.
IamMadMan
03-04-2012, 10:00 AM
If you finish at high heat, do you have to allow for the meat to keep cooking after you take it out of the oven?
You have to allow it to rest and re-distribute juices within the roast/butt/shoulder.
landarc
03-04-2012, 12:29 PM
You can go at 400F is you want, it won't matter if you are foiled. But, the rest period and carryover will happen. The difference is actually fairly small in terms of timing between 300F and 400F as far as carryover is. Pull it from the oven when probe tender, assume it will be close and start checking through the foil at 190F internal. Pull when probe tender and allow to rest. Coolering is not necessary for at least 20 minutes after removing from the oven. This controls carryover, just leave it in the foil.
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