I do mine in a smoker, which runs at about 225 degrees until done (several hours), about 170 degrees (I think) internal temp. I start out the night before and put a rub on it, wrap it in saran wrap and leave in the refrigerator. Take it out of the fridge about 1 hour before you start cooking and then put in the smoker. I imagine you could do it in the over, it just wouldn't be smoked.