{"id":8219,"date":"2022-11-18T16:36:00","date_gmt":"2022-11-18T16:36:00","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=8219"},"modified":"2023-09-12T16:30:26","modified_gmt":"2023-09-12T16:30:26","slug":"finishing-pork-butt-in-oven","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/finishing-pork-butt-in-oven\/","title":{"rendered":"Finishing Pork Butt in Oven: Your Ultimate Guide"},"content":{"rendered":"\n

By taking the meat out of the smoker at the stall and finishing the pork butt in the oven, you can save yourself a lot of time and hassle. Let’s face it – smoking a pork butt<\/a> in a smoker can take a long time – we’re talking half a day or even longer!<\/p>\n\n\n\n

I consider myself a BBQ purist, but I have finished up a pork butt in my oven a number of times. There is no shame in the oven game! I use it when the weather turns sour, or my cook takes longer than expected, and guests are about to pound on my door. I\u2019ve fine-tuned my technique, and I’m ready to fill you in.<\/p>\n\n\n\n

I\u2019m going to cover the advantages of finishing the butt in an oven and talk you through how to do it. Let’s get started!<\/p>\n\n\n

\"Finishing<\/figure>\n\n\n

Can You Finish BBQ in the Oven?<\/h2>\n\n\n\n

Yes, you can!<\/p>\n\n\n\n

Look. I\u2019m a fanatical advocate for grilling and smoking things. But even I have to admit that there are times when an oven comes in handy.<\/p>\n\n\n\n

First off, smoking meat is a long and slow process. When you have the time, that\u2019s great. There’s no better way to spend a Saturday than to pull up a chair and enjoy a beverage while your meat cooks.<\/p>\n\n\n\n

But if you’re behind schedule and need to feed guests in a timely manner, then a smoker alone won’t do. Popping the pork butt in the oven is the perfect solution.<\/p>\n\n\n\n

I should also mention that you can only smoke meat outdoors. So, if the weather starts acting up, you can’t just cut your smoke short, can you? Nope. You just use the oven instead.<\/p>\n\n\n\n

Can You Finish Pork Shoulder in the Oven Too?<\/h3>\n\n\n\n

Yes, pork butt and shoulder are pretty similar to one another and can be finished in the oven in the same way.<\/p>\n\n\n

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\"roasted<\/figure><\/div>\n\n\n

How Do You Finish a Smoked Pork Shoulder or Butt?<\/h2>\n\n\n\n

Here is a step-by-step guide on how to finish a pork butt in the oven:<\/p>\n\n\n\n

Step 1: Preheat the Oven<\/h3>\n\n\n\n

Preheat the oven before you stick the butt in it.<\/p>\n\n\n\n

I like to set the oven temperature to 225\u00b0F to keep the pork cooking low and slow. If you are in a rush and want the pork butt to cook faster, you can increase the heat to 300\u00b0F. Pork shoulder is a forgiving cut of meat and will still taste spectacular if you bump the temperature a bit.<\/p>\n\n\n\n

Note – If you opt for the hotter temperature, make sure to keep a close watch on the internal meat temperature. The butt will cook much faster, and you need to make sure that you don’t overcook it. You\u2019ll end up with dry, tough meat if you do.<\/p>\n\n\n\n

Step 2: Take the Pork Butt Out of the Smoker<\/h3>\n\n\n\n

Keep a leave-in thermometer inside the butt as it is smoking, and check the internal meat temperature of the butt. When the internal temperature reaches around 165\u00b0F, the stall has set in. If you want maximum smoke flavor, wait as long as you can before removing the pork from the grill, wrapping it, and putting it in the oven.<\/p>\n\n\n\n

When you\u2019re ready, take the pork butt out of the smoker and place it on a cutting board.<\/p>\n\n\n\n

Step 3: Wrap the Pork Butt<\/h3>\n\n\n\n

Personally, I like to use butcher paper to wrap the pork butt in<\/a>. This is because butcher paper is more breathable than aluminum foil. This lets some of the moisture out while the meat is in the oven, preventing the bark from becoming too soft.<\/p>\n\n\n\n

Aluminum foil will also help to cook the pork faster, but you will compromise the bark a bit – the steam from cooking will stay inside the foil, which softens the bark.<\/p>\n\n\n\n

Some people like to spray in some apple juice, beer, or other liquid on the meat before wrapping and finishing. I find that this is unnecessary as it doesn’t have much of an impact. Pork shoulder is plenty juicy without spritzing or braising when cooked properly.<\/p>\n\n\n\n

After wrapping the meat, make sure to keep the leave-in thermometer in the pork to get an accurate temperature reading.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n