15
Mar
It wont hurt it. Slather all over pork getting into all the crevices.
Then I am only going to have about 5 hours to smoke it Saturday morning.
Finishing smoked pulled pork in oven. What temperature do you finish pulled pork. Since we all have different preferences there is no hard and fast rule regarding the temperature to finish pulled pork. Besides the size and weight of the meat also play a role here.
However most experts and enthusiasts recommend that you cook your meat on the smoker until the internal temperature reaches 160⁰-165⁰F tops. You can then take it. I finish pork butts in the oven regularly.
After 4 hours of smoke in the 200-210 degree range I transfer them to the oven set in the same range. I place them on a rack in a roasting pan. I dont cover them nor add liquid to the pan.
I just prefer it that way and when you think back to true pit BBQ the ones I have witnessed never wrapped the butts in foil. As Beefmann said it will take several hours. The last time I did butts it took a total of 25 hours smoking and oven.
Im going to rub it with the dry rub and let it set for a day or two. Then I am only going to have about 5 hours to smoke it Saturday morning. I figure this is going to add a good amount of smoke to the meat and unfortuantely its all the time I have.
I want to finish it in the oven inside my Le Cruset Dutch Oven. Should I add some liquid to it or put it in there by itself like a roast. If I add liquid what should I add.
How hot should I put the oven. I have to say since pulled pork is a long process no one should lose sleep over it. What ever your process is you can accomplish it in the oven.
Prepare it the same way as you would in the smoker or BBQ. I dont use a gas grill thats just my preference. Double wrap it in foil and place it in the oven at 220 degrees for 12 hours.
Let it sit for an hour and a half and break up the meat its thats simple. Mix it with BBQ. Let the shoulder rest for an hour outside the frig before smoking.
I smoke at 275 for 3 hours in a disposable alum. Throw it into the oven with pan tightly wrapped in foil for 2 hours 325. Slide the shabang it into a paper bag and let rest for 1 hour.
On a normal pork butt smoke for me I will smoke from 7pm-midnight wrap on 4-5 layers of foil stick the butt in the oven at 220 and then take it out at noon. This is by far the easiest way to have great tasting juicy pulled pork. I would recommend putting the foiled pork Butt in a roasting pan in case any grease drops out of the foils Also whatever mop sauce you might use put that in the foil when you place the butt in the oven.
Good luck taking the butt. Then I cover it or wrap it and finish it in the oven at 250. When its done I wrap it in foil and blankets and put it in a cooler for 1-2 hours to rest.
To have it done at 12 noon Id cook it the night before. Id put it on the smoker around 8pm. 6am it would go into the oven.
It should be done between 8-10 AM. 2 hours to rest and voila pulled pork for lunch. If its done early just let it rest longer.
It wont hurt it. You can totally finish it in the oven. The pork only accepts the smoke to penetrate it until the internal temp is around 165 degrees.
Wrap it and pop it in the oven till internal temp of about 200. The pork only accepts the smoke to penetrate it until the internal temp is around 165 degrees. Put the pork into the hot oven for about 40 minutes until well browned then take out and turn down the heat to 125C.
Turn the heat back up to 220 and cook the pork uncovered for 10 minutes to crisp up. Take out cover with a tent of foil and leave to rest for 30 minutes. Youll need to take it past fully cooked.
Fully cooked is well done about 165170 degrees Fahrenheit. At this point about 35 in the smoker depending on temp and meat size the meat will be garbage. Smokey tough and have big fatty chunks.
Since this pulled pork is prepared the oven wood chips just are not feasible instead we incorporate some smoky spices to give a smoky flavor. What ingredients are needed for oven pulled. Finishing the smoked pulled pork in the oven Once you get the right amount of smoke you want on the meat pull the pork off the smoker put it in a roasting pan uncoveredunwrapped and finish it in the oven.
For easy cleanup line your roasting pan with aluminum foil. Slather all over pork getting into all the crevices. Combine the rest of the spices in a small bowl.
Rub mix completely over every part of the pork butt again getting every single crevice. Line a rimmed baking sheet with foil and set a wire rack inside it. After about 8 hours of smoke i like to finish my butt in a pyrex dish foiled in the oven with apple cider vinegar to create my sauce.
I prefer eastern carolina style pulled pork though. I cant take anywhere near that much smoke myself. After two hours Ive got to make adjustments foil oven.
Smoke Pork Shoulder at 225 degrees after about 6-8 hours the internal temp should hit 160. When the internal temp hits 160 wrap the pork shoulder with butcher paper and continue smoking. Check the internal temperature every hour and when the internal temp hits 200 pull it from the smoker.