Quote:
Originally posted by J. Fred Muggs
If you smoke your butt at 200-225 for 6 hours and then transfer it to a low oven 180-200 for another 10 hours, you should end up with an internal temp of 145 or so and the smokiness from the first part will be there. This is not reversible in order b/c the smoke will only absorb when the temperature of the meat is low enough.
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I'd be very careful about this. At 180-200, it takes a number of hours for the roast to reach an internal temperature of 140. This leaves it very vulnerable to all kinds of bad bugs.
