Pork butt: oven --> refrigerator --> smoker?

Discussion in 'Pork' started by mc510, Sep 30, 2015.

  1. mc510

    mc510 Newbie

    Thinking about doing something quite different for an upcoming bbq, on account of time constraints etc.  I'm thinking about starting it in the oven at 250 for, say, 4 or 5 hours, then let it cool and refrigerate overnight.  Next day I'd let it come to room temperature, then put it in the smoker for another 5 or 6 hours to finish. 

    I've done smoker to oven, but never with refrigeration in between, and I've never done oven first then smoker.  Should this work okay; any particular things to do to for best results?
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I would be worried about the time involved in letting it cool, refrigerating, letting it get to room temp.  That is a long time of sitting out on the counter.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You get more smoke flavor on Raw meat. Smoke day one to 165°F, it will be sterile and safe. Then refer and go in the Oven with Cold meat. You gain Nothing warming to room temp...JJ 

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