Is there any community input on pork butts cooked via smoking or oven. I usually finish mine in the oven until center hits 205 ºF to render fat and reduce connective tissue. For me that means removing from the smoker after ~6 hours and finishing in the oven with an embedded temperature probe.

It comes out great but I’d love to hear some other preparations.

  • EmptyRadar@kbin.social
    2·
    2 years ago

    I’ll typically pull the butt from the smoker when the temp reads anywhere from 195 - 205, just depending on what it’s looking like at that time and how quickly I get to it. Then I wrap tightly in aluminum foil and let it sit for 30 - 45min. This finishes it off and renders the fat nicely, then it’s easy for shredding or whatever you’re doing.

    • AlchemicalAgentOPM
      2·
      2 years ago

      Very nice. How long does it usually take to reach 200 °F internal temp in the smoker? My usual size is about 8 lbs which takes > 12 hours.

      • EmptyRadar@kbin.social
        2·
        2 years ago

        Yeah I generally do the 6-8lb size as well, and I have a charcoal barrel smoker so I like to do the snake method and go all day (10-12 hours). I’ll typically get set up around 6am, that’ll put dinner around 8pm. Perfect excuse to sit outside with a beer and watch the day go by.