Hey everyone - 2 years ago I posted this thread, about how I smoke flats and then transfer to the oven in an oven bag and was having great and consistent success with it.
https://www.bbq-brethren.com/forum/showthread.php?t=277830&page=2
I decided to give it a shot with a full packer..and this time I'm thinking to see what happens if I forgo the bag, and wrap it in paper for the oven finish.
I'm using snake method on the kettle, which usually gives me 4-6 hours of smoke time. Was then going to move to the oven overnight, wrapped in butcher paper.
A few questions - not sure what I should set the oven at? I'm basically planning on letting it go overnight while i'm sleeping, but will leave a probe in with an alarm, which I guess I'll set to wake me up if it goes past 205 internal.
Should I set oven to 225? Would even lower be ok, just to get it even slower?
Also, timing-wise, any idea what would happen if I pull it off the smoker, let it come to room temp, and then stick in the oven a few hours later? This is more for logistical reasons..but I'm curious what sort of effect that would have on the meat.
Thanks!
https://www.bbq-brethren.com/forum/showthread.php?t=277830&page=2
I decided to give it a shot with a full packer..and this time I'm thinking to see what happens if I forgo the bag, and wrap it in paper for the oven finish.
I'm using snake method on the kettle, which usually gives me 4-6 hours of smoke time. Was then going to move to the oven overnight, wrapped in butcher paper.
A few questions - not sure what I should set the oven at? I'm basically planning on letting it go overnight while i'm sleeping, but will leave a probe in with an alarm, which I guess I'll set to wake me up if it goes past 205 internal.
Should I set oven to 225? Would even lower be ok, just to get it even slower?
Also, timing-wise, any idea what would happen if I pull it off the smoker, let it come to room temp, and then stick in the oven a few hours later? This is more for logistical reasons..but I'm curious what sort of effect that would have on the meat.
Thanks!