5thwheeleroldman wrote:
Appreciate all the help. Have tried oven finish a few times; threw it away after one unremarkable meal. Tasted like a mediocre oven roast. Maybe I need to smoke it heavier before oven.
Most of the "smoking" is done in about the first 3 hours. The only exception is if you're using wood as the heat source. I have generally used 135 degrees as my measure. When the meat hits that after a heavy smoke in the 225 degree range it should have a good smoke ring and bark. After that I wrap and the heat source is immaterial, although I normally put it back in the smoker.
Another mandatory step is a rest after it's removed from the heat. Some believe it's to allow the meat to soak up the liquid, but that's not the main reason. The biggest reason is to allow the fat and moisture in the meat to redistribute after it has been migrating towards the surface.
