Quote:
Originally posted by J. Fred Muggs
If you smoke your butt at 200-225 for 6 hours and then transfer it to a low oven 180-200 for another 10 hours, you should end up with an internal temp of 145 or so and the smokiness from the first part will be there. This is not reversible in order b/c the smoke will only absorb when the temperature of the meat is low enough.
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Well, based on my experience with the Cuban pork roast last year (an hour on the grill, then several in the oven at I think 250), I'm pretty sure I want an internal temp of 190 (to make sure the connective tissue has all broken down). 145 is the temp I aim for when I'm cooking chops or loin or tenderloin--the leaner cuts.
Right now I'm thinking I'll do a simple rub, start the meat on the grill for a couple of hours, then switch to the oven at 250. I will probably prepare the Simple Sweet and Tangy Barbecue Sauce from Cook's Illustrated. The only issue is whether I start the meat early Saturday morning or late Friday night (people are coming at 4).
tm
