Steve78412
Assistant Cook
My last 8 pounder took 16 hours at 225 F, to an internal temperature of 205 F.
Steve
Steve
Robo-Chachi said:I live in Edwards, Colorado. My homeowners association doesn't even allow charcoal grills. Although, I have a Weber I use until the HOA removes it by force from my cold dead hands. A smoker would be pushing it though.
My ovens temperature dial starts at 200, so I'm hopeful I won't have an issue keeping it at 225.
Robo-Chachi said:I don't pay any HOA's, well it may be in my rent.
There is so much forest out here they're afraid anything will start a fire. One of the guys in the HOA found out from my wife I was using charcoal. He said he wouldn't tell on me but told my wife "Tell him not to dump the coals onto the ground."
Who does that?!
Greg Rempe said:[quote="Robo-Chachi":2x7qpsed]I don't pay any HOA's, well it may be in my rent.
There is so much forest out here they're afraid anything will start a fire. One of the guys in the HOA found out from my wife I was using charcoal. He said he wouldn't tell on me but told my wife "Tell him not to dump the coals onto the ground."
Who does that?!
CarolinaQue said:Well, to answer the original question, I would bump the temp up to 275* and it should come out at an hour per pound for each individual piece of meat. So a 7 lber should take about 7 hours. Then treat just like any other butt as far as resting and serving.
As far as the left over ash, they make for great flower bed and garden fertilizer!
I agree, a gas or electric smoker may be a good alternative. Hell, even a stove top smoker would be better than just an oven.
Tim