Easter butts

[smoldrn]

Ok, so I guess I'm getting better at smoking from reading all the info here. I usually smoke 4-5hrs on the chargriller, then finish up in the oven to 195.
Read about bringing the meat to 205-208, wow, major difference! Much more tender & easier to pull. Also, I made up a batch of the finishing sauce from here, & was suprised how good it made the meat taste. I had tasted the sauce when I made it, & thought it was too vinegary, but when I dipped a piece of meat in it, it was excellent.

But y'all already knew that. didn't ya? ;)

 

[scpatterson]

Sounds good. Stop off and introduce yourself in roll call..We like to see pictures here...Hint

 

[mballi3011]

First off welcome Smoldrn to SMF and please stop into Roll Call and tell us alittle bit about yourself and your equipment. Now for your butt why are you finishing in the oven??? We like to smoke it the whole way on the smoker. Now the finishing sauce that we have hear is really good and you will find out that there is a whole big load of knowledge flowing out of theses pages very soon.

 

[smoldrn]

I put the meat on at 6am, 2- 8lb butts. By noon the temp was 147, & some friends stopped by & wanted to go for a short ride, so I double wrapped it in foil & stuck it in the oven at 230.
At almost 4:00 the temp was only 168, so I kept turning the oven up, finally to 300. At 6, it finally hit 208, then I let it rest for 1 hr. I had 20 people waiting on me to bring the meat. Otherwise, it probably would've been 8:00 before it was done.

 

[newflame]

I had a similar situation this weekend, put two butts in at 3 in the am, pulled one at 4:15 205 temp, the other one wouldn't come out of the stall and we were running out of time, even at 300 in the oven I didnt get it out of there until 8 30, that's 17.5 hours of heat for a 10 lb butt..seemed long