{"id":3883,"date":"2021-10-04T23:57:32","date_gmt":"2021-10-04T15:57:32","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3883"},"modified":"2023-01-05T15:13:55","modified_gmt":"2023-01-05T07:13:55","slug":"finishing-pork-butt-in-the-oven-is-it-cheating","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/finishing-pork-butt-in-the-oven-is-it-cheating\/","title":{"rendered":"Finishing Smoked Pork Butt In The Oven – Is It Cheating?"},"content":{"rendered":"
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As we reach the wrapping stage of cooking our pork shoulder, it’s important to keep in mind that the meat won’t be absorbing any more smoke flavor at this point. The bark should also be looking nice and crispy by now. With that in mind, we might be wondering if it’s worth saving some money on charcoal and wood by finishing off the pork in the oven. Will it make a difference to the final product? That’s what I wanted to find out, so I did some research on the idea. <\/p>\n\n\n\n
Smoke the pork butt for 5 to 6 hours or until the meat temperature reaches 165\u00b0F. As soon as you have wrapped the pork butt, place it in the oven with a thermometer probe and close down your smoker. Once the internal meat temperature reaches 200\u00b0F, then remove the pork from the oven. Finishing the pork in the oven will make no difference to the flavor because once the meat is foiled, it won\u2019t take on any more smoke. <\/strong>You also save on charcoal and wood if you decide to bring the pork butt inside and complete in a conventional oven.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Cooking a pork butt involves two stages. During the first stage, the goal is to infuse the meat with smoke flavor and form a crispy outer layer, or bark. The second stage is known as the wrapping stage. This is when the meat is wrapped in foil or butcher paper to retain moisture, aid in the rendering of connective tissue, and help the pork reach the desired level of tenderness more quickly. The wrapping stage also helps the pork butt push through the “stall,” a period during the cooking process where the internal temperature plateaus. By properly executing both stages, you can achieve a succulent and flavorful pork butt that will be the star of your meal.<\/p>\n\n\n\n <\/p>\n\n\n\n To properly smoke your pork butt, you will want to keep the lid closed for the first three hours of cooking. This will allow the meat to absorb as much smoke flavor as possible. After the initial three hours, you can begin to mop or spritz the pork butt every 30 to 40 minutes. This will help keep the meat moist and add additional flavor. <\/p>\n\n\n\n You will want to continue cooking the pork until it reaches an internal temperature of around 165\u00b0F. Once the meat has reached this temperature, it’s time to wrap it. <\/p>\n\n\n\n Wrapping the pork butt helps to retain moisture and helps the meat cook more quickly. After wrapping the pork, you can transfer it to an oven or bring it inside to finish cooking. This will allow you to close the smoker and let the pork butt cook to perfection.<\/p>\n\n\n\nAction<\/th> When to do it<\/th><\/tr><\/thead> Smoke pork butt<\/td> 5 to 6 hours or until internal meat temperature reaches 165\u00b0F<\/td><\/tr> Mop or spritz pork<\/td> Every 30 to 40 minutes until internal meat temperature reaches around 165\u00b0F<\/td><\/tr> Wrap pork butt<\/td> Once internal meat temperature reaches around 165\u00b0F<\/td><\/tr> Place pork in oven<\/td> After it has been wrapped and internal meat temperature is around 165\u00b0F<\/td><\/tr> Insert thermometer probe<\/td> After pork is placed in the oven<\/td><\/tr> Check internal meat temperature<\/td> Once thermometer probe alarm goes off at 190\u00b0F, then keep checking with instant-read thermometer<\/td><\/tr> Remove pork from oven<\/td> Once internal meat temperature is as tender as butter when probe is inserted<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n The Two Stages – Wrapped And Unwrapped<\/h2>\n\n\n\n
When To Wrap Pork Butt? <\/h2>\n\n\n\n