pulled pork



  • I’m smoking a pork butt now at 220 degrees should I smoke it for the entire cooking time or take it out and put it in the oven for a couple hours to finish it


  • Walton's Employee

    @bob-s-meatgistics That’s up to you, either way will work. The main thing I would think about is how long the pork butt is going to take you to get to 190° in your smoker vs your oven with both set to 220°? If they are both gas or electric then I don’t really see a benefit to moving it, if your smoker is wood and you don’t want to monitor the temperature and keep adding wood for the entire time then I can see doing it. The meat won’t be picking up any more smoke towards the end anyway so there really isn’t much of a benefit by finishing it up in the smoker. Both ways will still give you a nice bark as long as it is left for a sufficient amount of time in the smoker first.

    Now, if you are planning on running your oven hotter than 220°, then it will cook faster than in the smoker at 220°. You could also wrap it after the internal temp gets above 160° and it will get to 220° faster.



  • @bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.


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  • @Douglas-Moore If you used duck did you cook up to 165°? If you are using ground poultry you should be cooking to 165 instead of 160° if you are using beef/pork. Another idea is when did you mix in the pork fat? When adding pork fat the best time to add it is during the grinding process if you are mixing it in after the grinding you run the risk of having the fat encapsulate the proteins and make it difficult for everything to bind together properly.

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    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

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