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I no longer have my WSM smoker because I moved into a town house with a small back yard/patio. I still cook briskets, but cook them in a 22 1/2" Weber kettle, using a snake of charcoal that will cook at 225 degrees for about five hours without adding more fuel.
I like to cook pork butts low and slow without wrapping them in foil -- cook them 'till they fall apart and the bone slides out with an easy tug. I've cooked two or three in the kettle for five or six hours, wrapped them, and finished them in the oven at 300 degrees, same as I do the briskets, but they are not as good in my opinion as when cooked open all the way at a lower temperature.
If you are still reading, here is what I'm wondering about: If I cooked one in the kettle some evening for five hours to get smoke on it, and then put it in the oven at about 10:00 p.m. (unwrapped) to cook all night at say 210 degrees, would I get that tender, pulled pork kind of pork butt that I got when I cooked them all the way in the WSM? Any replies with opinions will be appreciated.
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