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Finishing pork shoulder in the oven
Posted on 4/26/14 at 5:23 pm
Posted on 4/26/14 at 5:23 pm
Looking for some advice on how to finish my pork butt in the oven. I smoked it for 5 hours then foiled and placed in the oven at 250. Would it benefit the bark to remove the foil at some point and if so at what temperature should I do so?
4
Posted on 4/26/14 at 5:44 pm to VOLhalla
I wouldn't remove it.. bark should be fine by the time it gets 200-205 internal temp
Posted on 4/26/14 at 5:51 pm to VOLhalla
Why would you finish it in the oven? Not being a smart aleck - I just want to know.
As previous poster said there is a point when the meat simply will not absorb any more smoke flavor, but I have never finished a butt in the oven.
As previous poster said there is a point when the meat simply will not absorb any more smoke flavor, but I have never finished a butt in the oven.
Posted on 4/26/14 at 6:00 pm to Swampeast
Had to leave my house for a few hours and was worried the fuel would run out. My smoker's charcoal basket is pretty small.
Posted on 4/26/14 at 6:47 pm to VOLhalla
I unwrap at 198°, sauce it, and take it to 205°. I pull it, fyi.
This post was edited on 4/26/14 at 6:48 pm
Posted on 4/26/14 at 6:48 pm to VOLhalla
I always finish mine in the oven. Leave foil until done. They come out great.
Posted on 4/26/14 at 8:07 pm to LSUPhreaK
Oven is fine but I never go past 190.
Posted on 4/26/14 at 8:10 pm to Swampeast
quote:
Why would you finish it in the oven? Not being a smart aleck - I just want to know. As previous poster said there is a point when the meat simply will not absorb any more smoke flavor, but I have never finished a butt in the oven.
After about 8 hours of smoke, i like to finish my butt in a pyrex dish foiled in the oven with apple cider vinegar to create my sauce. I prefer eastern carolina style pulled pork though.
Posted on 4/26/14 at 8:13 pm to rutiger
I can't take anywhere near that much smoke myself. After two hours I've got to make adjustments, foil, oven whatever..
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