Hi Guys,
I've got a butt on the smoker that's been there since 7:30 this morning. 3:00 now, west coast time. I'm in the stall, with the meat reading about a 152' internal. My plan had been to power through the stall but I'm starting to worry about timing for dinner, with friends coming over in a couple of hours. I'm thinking about using the crutch but can't seem to find the right oven temp for doing it. Once I wrap the butt tightly in heavy foil, with a couple of ounces of apple juice, what oven temp do I need and how long should I expect it to take to get me up to 203'? I'd also like to dry and firm up the bark after it comes out of the oven, so I'm planning to keep the coals going so I can quickly get the meat back on the grill. Does that mean I should take the butt out of the oven at something slightly below 203' to allow for it to continue cooking while I firm the bark?
I've got a butt on the smoker that's been there since 7:30 this morning. 3:00 now, west coast time. I'm in the stall, with the meat reading about a 152' internal. My plan had been to power through the stall but I'm starting to worry about timing for dinner, with friends coming over in a couple of hours. I'm thinking about using the crutch but can't seem to find the right oven temp for doing it. Once I wrap the butt tightly in heavy foil, with a couple of ounces of apple juice, what oven temp do I need and how long should I expect it to take to get me up to 203'? I'd also like to dry and firm up the bark after it comes out of the oven, so I'm planning to keep the coals going so I can quickly get the meat back on the grill. Does that mean I should take the butt out of the oven at something slightly below 203' to allow for it to continue cooking while I firm the bark?
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