JeffB
TVWBB Pro
My buddy who competes and wins in the BBQ circuit tells me that he does his Boston Butts over briquettes until they reach an internal temperature of 140-150, pulls them and wraps them in heavy foil and finishes them in a 200 degree over for 6 to 8 more hours. They come out "like buttah."
Does anybody else finish in the oven? I guess at 140 to 150 internal, they've been over the briquettes for around 4 to 6+ hours and so no more smoke flavor will be possible, so why not transfer to the oven?
I may try this next time. Thoughts?
Does anybody else finish in the oven? I guess at 140 to 150 internal, they've been over the briquettes for around 4 to 6+ hours and so no more smoke flavor will be possible, so why not transfer to the oven?
I may try this next time. Thoughts?