AllenOK
Executive Chef
Jeekinz, I feel your pain. During the Spring and early Summer, I'm usually working 6 days a week, sometimes even more, for weeks on end, due to the golf tourney schedule at the country club. I have a lot of activities I want to do, and have to do, so my time is limited. That's the main reason why I "cheat" when I smoke meat. 4 - 5 hours is the max time I plan to tend a fire. After that, I wrap the meat in plastic wrap, then in foil, and into a 250 degree F oven it goes for the remainder of the time. For pork butt, that's usually 5 hours smoke, 4 hours oven time, and the results are incredible! The bone just pulls right out of the meat, and shreds easily with two forks.
