Bob's meatgistics last edited by
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
@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.
DaFish13 last edited by
@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.
@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?