Expert: BBQ Woman - 10/8/2010

Question
QUESTION: I saw this question: http://en.allexperts.com/q/Barbecue-3203/2010/3/smoking-boston-butt-2.htm

And I am wanting to do the same thing.. smoke a butt for about 6 hours until 11pm or midnight and then stick it in the oven overnight for another 7-8 hours. I would wrap the butt tightly in foil and add a splash of apple juice before putting it in the oven.

My question is what temperature should I keep the oven on. I would think 200 degrees since that is my target temp for pulled pork. Or do I set it at 215-225 and wake up in the middle of the night to check the temp and lower it if needed?

Your help is appreciated.

Thanks!

ANSWER: Hi Nate,
Do you have a roasting pan, the kind that has the grate that keeps the meat off the bottom of the pan? If you do after smoking the pork you could stick the meat in the roasting pan with your apple juice sitting on the bottom of the pan then cover the entire pan with foil. Continue cooking at 225 degrees until you reach your desired temperature. The cooking time will vary depending on the size of your meat but as a rule its 1.5 hours per pound for smoking and slow roasting.

If you are cooking it ahead of time of your guests just pull the pork and place it in a pan and cover and refrigerate until you are ready to reheat it.

I hope this helps you.
Feel free to ask me a follow up question.

Happy Cooking!
Regards,
Misty

---------- FOLLOW-UP ----------

QUESTION: Thanks. I do have a roasting pan and will try that.

I am trying to make it so it gets to the target temp around 7am. It can be done as early as 6am but no later than 7:30 as I will be taking it to work with me and do not want to overcook it while I am sleeping.

I plan to put it in a cooler still wrapped in foil, maybe even adding another layer of foil and wrapping it in a towel or 2, then stuffing newspaper in any empty spots in the cooler. This should keep it above 140 until it is lunch time.

My office does not have an oven or any way to reheat it other than a small microwave.

My followup question is this... If it reaches temp too early (say 4am) would the additional 2 hours at 225 dry it out too much? Or should I try to wake up throughout the night to check on it? And if it does reach temp early, I will need to keep it at temp until I can pack it in the cooler.

I guess timing is everything. Wish me luck :)

Answer
Hi Nate,
If you have apple juice or a liquid below the pan and its foiled  it should keep the meat moist and even the additional cooking time will make the pork fall right off making it easier to pull. Meaning you really shouldn't have to wake up thru the night to keep checking.

The way you transport it sounds good. Another idea would be if you have a crock pot or could borrow a few of them depending on the size of the pork and just stick the pulled meat in there. Plug it in on low when you get to work to keep it warm. Its a great way to serve it with some tongs. Put a basket of Rolls/Buns next to it, some sauces, pickles, maybe sliced onion and cole slaw and your feast is complete. Bring extension cords incase you need them most of the time crock pot cords are not that long. Otherwise just take your cooler and do what you originally planned.

Feel free to ask me more questions if you want otherwise have a fantastic office party!
Regards,
Misty