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Feb 2, 2011 12:52 PM

Advice on Oven-Smoking a Pork Shoulder for Pulled Pork?

My friends in Oklahoma just sent me a box of pecans from their pecan tree, and I thought, what better use for all these shells than smoking the boneless pork butt I have in the refrigerator. Problem: I live in an apartment in the city with no smoker and no outdoor grill. So I've been looking at instructions for doing smoking in the oven, like this one (based on a Bittman recipe):

However, all the instructions I've found (and their aren't a lot of them) are for ribs, and I haven't found any specific references to doing big hunks of pork in the oven/smoker. I'm looking for words of wisdom from people who might have tried this before.
Did it work?
Did you use a "foil tent"? A Dutch oven?
Did you marinate the meat first, or just rub?
Any other useful ideas?

Can't wait to try this.

Thanks in advance!

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  1. It works -
    The caveat to oven smoking is smoke control. A little smoke and a good kitchen exhaust fan gets the job done. Too much smoke and/or a rinky-dinky exhaust fan and your neighbors will be calling the fire department.
    No marinade (not for my smoked meats) some rub (no oil) is good.
    Foil tent helps hold some of the smoke in contact with the meat for a longer period of time but an enclosed pan works better. Oven smokers are easily purchased on the open market.