need some real time advice pull and foil oven finish or stick it out in the smoker

[Tom Raveret]

I started two sams bone in pork shoulders last night at 11pm and its 7:30 tonight and my internal temps are only at 180.

So I figured out that something is wrong with my thermomether and I've been cooking around 195 rather than 225 which I thought I was at.

It's 8:00pm and i don't want to be up all night.

Would you wrap in foil and finish in the oven or would you add more coals run the temps up and wait until I'm at 195 then foil rest and pull?

Thanks for the input.

 

[Russell Y]

My vote - foil and finish in oven.

 

[Jim Lampe]

yeah Tom, I agree with Russell, oven it... you're done smokin' it, no more bother with the WSM, no more GAIN using the WSM... finish it in the oven and end the evening with the cocktail of your choice

 

[Tom Raveret]

i did foil them and they are in the oven.

I have an acurate thermomether in on of them and will turn it off when they hit 195 let em rest for a while and then pull htem

thanks!!

now to figure out whats going on with my other thermometer hmmmmm?

 

[Tom Raveret]

I set the oven at 235 with the wrapped butts inside any thoughts on what temp you'd put the oven at?

 

[Michael G. (Canada Mike)]

They've done their smoke thing, been the low and slow route. I'd go to 350, and get ready for bed.

 

[R. Hanson ("Rondo")]

Tom, FWIW, my routine for butts is smoke em on the WSM 'til 160-165* internal, that's about where they hit the wall anyway ...then double foil, with a little apple juice and finish in the oven @ 350* 'til done

.... as Jim said, the smoke is already in em after several hours