So I got stuck with a pork butt that just would NOT get tender

I was cooking for a family thing in Austin last weekend and my usual 12 hour cook turned into a 16 hour nightmare. The temp stalled hard at 170 and would not budge for like 3 hours, people were getting hungry. I was freaking out. On a total whim, I pulled it off the smoker, wrapped it tight in butcher paper, and stuck it in my oven at 300 degrees instead of putting it back on the pit. I figured the oven's steady, even heat might push it through. It worked like a charm, hit 203 in about 90 minutes and was perfectly pullable. I felt like I cheated, but it saved the day. Has anyone else ever had to finish a big cut in the oven when the smoker just wasn't getting it done?

3 comments

3 Comments

nguyen.thomas29d ago

Why not just wait out the stall?

faith27429d ago

My first brisket took 22 hours and I started checking the oven manual halfway through. The oven trick is a total lifesaver when the stall just won't quit. I mean, hungry people don't care about smoke rings anyway.

grace50828d ago

Honestly that's just good problem solving. I see it everywhere now, like using a kitchen torch to fix a bad haircut.