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gt2003
09-04-2008, 08:58 PM
I had a difficult situation turn into the best pulled pork I have ever had.

I had family down Sunday for the labor day holiday. I had brisket, pulled pork, ribs, salmon and 2 fatties on the menu. I knew I wouldn't have the time for the brisket and pork butt to cook on Sunday so i threw them on Saturday about 3pm. I took them off the smoker about 9pm. They looked great but still had a lot of cooking to do. So, I brought them inside and threw them (covered) in the oven at 250 degrees. Finally about 11:30pm I was beat and decided i had to go to bed but was worried that the meat might not turn out so great. So, I turned the oven down to 200 degrees and left them in there overnight. The next morning, about 7am, I took them out and set them on the counter for a few hours. I finally decided to pull the pork at around 11am. Geezum crow, it was SOOO tender. There wasn't any problem pulling this stuff. It pulled so easily and was very, very, very juicy. Same with the brisket, I wanted to slice it but it just wouldn't stay together. All of the meat turned out perfect. Since my digital camera is on the blink, I know it didn't happen. But really, I had to share this experience 'cuz it started out as a worrisome situation but turned into the best pulled pork I've ever had. I plan on repeating this process, at least for the pork, and will take many pictures next time. It was fabulous. So, if you ever get a late start on a smoke, remember this as an option. Take care all, Greg :wow:

PigCicles
09-04-2008, 09:24 PM
Ya gotta luv it when everything turns out great. We'll give you one free pass on the no pics - but next time it HAS to happen.

Congrats on getting it done!

Lawdog
09-04-2008, 09:38 PM
Way to go GT, you gotta love it when a plan comes together, makes you look like a smoke god.
BETTER HAVE PICS NEXT TIME :msn-wink:

gt2003
09-04-2008, 09:38 PM
No problem Pigs. I just emailed Canon and they should be sending me a UPS label soon so I can send my camera in for repairs. They just "fixed it" and now it won't even come on, lol. I hate to get a new one because I've got an underwater housing for this one. We'll see how it all shakes out. I'll break out the old, old, old 1 megapixel one next time if I have to.

Coolhand
09-04-2008, 10:23 PM
Thanks for the post GT. It's always good to have options that work when you get into a jam. Much appreciated!

Short One
09-04-2008, 11:07 PM
Congrats on a successful cook GT. It's all about low and slow. Steve

fredrogers
09-05-2008, 09:31 AM
It is nice when it all comes together. Good work!

By the Way, how many people where you cooking for?
That sounds like a lot of food!

-=fred=-

gt2003
09-07-2008, 07:48 AM
About 15 people. There was probably 1/2 rack of ribs, a little brisket and a little pulled pork left over. But, it's all gone now!

jlmoon
10-05-2010, 02:39 PM
Talk about bringing a thread back from the dead!

I might have to try this method for our upcoming homecoming tailgate. Did you just wrap the butts in foil, or did you put them in a pot of some kind? Any other details I might need?

I just don't have the 12 hours to watch the smoker, but I can fire it up Friday around 4:30, pull the butts around 10:30-11, and then pop it in the oven around 200-210 overnight.

gt2003
10-05-2010, 03:05 PM
JL, I'm pretty sure I just foiled them. I've repeated this method for quite a few briskets ever since. Actually last weekend I got a 12 pounder, smoked it for 4 hours then into the oven at 210 degrees for 14 hours. Essentially, and hour and a half per pound. It worked for me. I was able to slice the flat without it falling apart. I follow pretty much the same time/temp I would on the smoker but it allows me to get some rest. More power to you all nighters out there. That's just not for me.

jlmoon
10-05-2010, 08:32 PM
Thanks man. I'm just not up for an all nighter before a full day of adult bevs followed by a football game. I'd probably fall out before halftime. Looking at my past efforts, ~6 hours should be enough to get me to 165 where I'd foil anyway.

gt2003
10-05-2010, 09:10 PM
I'm sure you'll get great results. Keep it low and slow just like you would in the smoker and for the same amount of time. You'll end up with a great end product and will be able to get a good nights sleep too! Pics please.

BBQ Derek
10-05-2010, 09:11 PM
Glad it worked out for you GT!

jlmoon
10-16-2010, 06:47 AM
I owe you guys some results info, so here goes. I put the two butts on the drum at 5:25. I had a lot of trouble keeping temps where I wanted them, as I think I let my fire mass get too big early. Took them off and foiled them at 11:45 and placed in the oven at 225. At this point they were only at 139 and 138 internal, but I was getting tired.

I got up at 4:30 and they were each at 187, and when I got up at 5:30 they were 198 and 195. I wrapped them in a couple of towels and put them in a big cooler to hang out. I pulled it at around 11. Delicious, moist, tender as all heck, and a huge crowd pleaser. Thanks again for all the advice, especially to gt2003. Oh, and we won the game, so that was the capper on the day!

http://jlmoon.smugmug.com/Sports/GT-UVA-homecoming-2010/MG4331/1045426773_iBdSe-L.jpg

BBQ Derek
10-16-2010, 08:03 AM
I owe you guys some results info, so here goes. I put the two butts on the drum at 5:25. I had a lot of trouble keeping temps where I wanted them, as I think I let my fire mass get too big early. Took them off and foiled them at 11:45 and placed in the oven at 225. At this point they were only at 139 and 138 internal, but I was getting tired.

I got up at 4:30 and they were each at 187, and when I got up at 5:30 they were 198 and 195. I wrapped them in a couple of towels and put them in a big cooler to hang out. I pulled it at around 11. Delicious, moist, tender as all heck, and a huge crowd pleaser. Thanks again for all the advice, especially to gt2003. Oh, and we won the game, so that was the capper on the day!

http://jlmoon.smugmug.com/Sports/GT-UVA-homecoming-2010/MG4331/1045426773_iBdSe-L.jpgLooks good Jlmoon, However the football has to be LACES IN :p

SmokyOkie
10-16-2010, 01:42 PM
Looks great and is pulled to the perfect size thumbs too!

gt2003
10-18-2010, 09:52 PM
Glad it worked out for you JL. Try it on a brisket too.