5 hour smoke...need more time!

GF · Posted: Feb 26 2012 Post subject:

WhereZdaBeef, I'm not trying to be a smart a$$, or critisize how your cooking.
Wouldn't it have been easier to throw that hunk o hog on the smoker around midnight and let it go?
Maybee I missed something, just wondering why you would go from the smoker to the oven.

daddywoofdawg · Posted: Feb 26 2012 Post subject:

My guess would be he didn't want to feed the beast all nite.
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WhereZdaBeef · Joined: 25 Feb 2012 Posts: 16

Yeah its not my smoker so i could either camp out all night or do a 5 hour smoke and finish the rest in my oven. I choose to stay warm at home.

Anyway it was a success.Fell right off the bone and had a beautiful bark and smoke ring. Heres some pics.Click the thumbnail for larger pictures.

GF · Posted: Feb 26 2012 Post subject:

WhereZdaBeef, Thanks for answering my question, makes sense to me.
Looks like whatever you did, worked well for you.
Nice cook.

El Ropo · Posted: Feb 26 2012 Post subject:

Just a fyi, hunks of meat like this can't really be cooked by time or temp. When a probe slides in like buttah. Could happen at 190 or it could go past 210 before being probe tender.

Every cow or pig is going to cook differently and be "done" at different temps. Of course this doesn't apply to steaks and lean pork cuts like a loin or tenderloin, I'll use a thermometer to check for "doneness" on these types of cuts.
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