Thread: Food and Drink Smoking Brisket & Pulled Pork
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Old 11-17-2012, 10:10 AM   #3
Trivers Trivers is offline
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Join Date: Oct 2011
Location: Two Rivers, Wisconsin
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Quote:
Originally Posted by Omaha View Post
OK, I overslept and didn't get my shit on the smoker as early as I wanted. (My lovely wife turned the alarm off and went for a run whilst I slept)

I have heard some people say that they smoke their meat for several hours at about 225 or lower then wrap it in foil and finish it off in the oven at about 400. Have you guys tried this?

I have people coming over and I'm not sure how to get things to finish up on time. These people get fussy when they're hungry so I don't want to make them wait too late to eat.

Any suggestions?
Do that all the time.

Sometimes you have to cut corners.

3-4 hours @ 225 in smoker to get the smoke ring. Then place in oven at 350-400 until internal temp desired is reached.
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