YUM
Two Boston Butts, 15.5 LBS. Made these up for a picnic for the homebrew club. I put it on at about 8 PM at night and pulled it off the smoker around 1 AM. Then I wrapped it in foil and put it in the oven at 200 for the rest of the night. Around 9 AM, it was at 190. I took it out and let it rest for a hour and pulled it.
Then I just put it in the fridge for the day, and an hour before we planned to eat I put a bunch in the slow cooker to heat up. Got a couple gallon-sized FoodSaver bags of left over in the freezer for Oktoberfest or the wedding rehearsal.
This way was really convenient because it's always annoying when the smoke goes over time and guests are waiting. Plus, to have to ready by 6 PM, I'd have to get up at like 3 AM. In theory, once the meat get to about 140 or so, it shouldn't take on much more smoke. I wasn't really on the ball during the smoke and forgot to add as much wood as I normally... would, but it wasn't quite as smoky as before. It was still very good, but I wouldn't say there was no difference with tossing it in the oven. Next time I'll just keep stuffing it with wood to compensate.
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