Can I cheat?

bigpaguy · Newbie Joined: 25 May 2009 Posts: 25 Location: Midland, PA

I know it isnt like doing it the right way, but I find myself with a 9 lb BB and not enough of a window to do the whole cook, between the weather and other commitments. Can I do it in the oven @ 200-225 for a number of hours and then finish in the smoker? Or vice versa? If I CAN do it in the oven til I can throw it in the smoker, should it be foiled? Slathered and rubbed?

Also, would freezing the BB and then thawing and smoking change the texture of the final product?

Sorry for the totally Noob questions...
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CrazyChef · Posted: Jun 20 2009 Post subject:

Smoke it first, then put it in the oven. Freezing shouldn't affect the quality much.
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whitey · Posted: Jun 20 2009 Post subject:

You can.

I would but it in the smoker till the internal temp hits 140 then remove it and set the oven at 225-250 let it run in there till it hits 190-200.

Its not going to be as good as on the cooker, but the end result will be very good.

Set the smoke first!
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bigpaguy · Newbie Joined: 25 May 2009 Posts: 25 Location: Midland, PA

Thanks guys! This might work after all....if not I wont feel as bad about freezing it until I can do it the right way...

As always, you fellow Smoke Ringers are awesome!
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Char-Griller Trio w/low budget mods

whitey · Posted: Jun 20 2009 Post subject:

You bet Buddy,glad to have been able to help..
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Lang 84 delux long neck chargrill.
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My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

reptileink · Posted: Jun 20 2009 Post subject:

heh, my NORMAL BB cooking winds up finishing in the oven 90% of the time....lol

Still tweaking the Pro Q
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Canadian Bacon · Posted: Jun 20 2009 Post subject:

As mentioned in the above posts,in the smoker first to pick up some nice flavor and then you can go to the oven.
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