Indoor Meat Smoker
would smoking pork butt on a smoker for 3-4 hrs and then putting it in a indoor oven turn out about the same..?
as if i left it on the smoker?
i want to smoke some boston pork butt, but i want to cook it for 10-12 hrs. since its hard to maintain a constant temp for more then a few hours, can i smoke it then move it to a indoor gas oven to finish and have the same taste and texture as if i left it in the smoker? does the smoke best get in the meat the first few hours or the whole time? (some may notice that i left a somewhat similar question about pork butt smoking) thanks, best answer 10 points!!!!
There is a whole lot of people out there that have differing opinions on this one. BBQ people tend to be very passionate about it.
Here is the best that I can offer you.
When it comes to pork, chicken and fish, always brine
Use 1/2 cup salt, 1/2 cup sugar and 1 gallon water mix well until dissolved. Place the pork butt in a large plastic bag and fill the rest with your brine mixture, seal and place in the fridge for 24 hours.
Next day remove and pat dry. place in your smoker for 3-4 hours at as low a temp as you can manage, then remove rub with canola oil and bake at 200 until the internal temp is 158 degrees. Remove from the oven and let it coast to 160 (15 mins).
This way you will get a decent smoke ring, flavor and tenderness
Enjoy
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