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Pull Pork shoulder

I want to smoke a pork shoulder. Because of how long it takes to smoke, I was thinking about baking it at 215 degrees for th first 5 hours & then finishing it off in the smoker for the last 7 hours at the same temp! What say you all????

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  1. Why not just smoke it the whole time? We've done big ones where we had to set the alarm to start the smoker at 2am.... but the end result is so worth it!!!!

    3 Replies
    1. re: Njchicaa

      Because I'm starting it at 5 am and I have to watch the temp on the smoker. I would like to be able to go back to bed! I would rather smoke it the entire time. Usually I do! I was just wondering if anyone had done it & if it turned out ok!! Thanks for the reply!

      1. re: dlowe96

        You have the process reversed....The meat will accept the smoke for the first few hours to develop the smoke ring.......start it in the smoker, then transfer to your indoor oven.

        1. re: fourunder

          Bingo. I totally agree. In fact I just did a 6# shoulder last week and started late in the morning @ 8am. Had a dinner to go to and got back home about 8 pm. The meat was into the stall and sitting at 160. I foiled it at 165 and continued in the oven at 225, the same temp I was cooking at on the smoker. It finally hit 200 about 1am. 17 hrs to finish!

          My advise is to always plan on it taking longer than you think. Especially if you have guest waiting to eat. I was cooking this shoulder to be used at a later date so was not under the gun. I fed it smoke until the internal was around 150 or so. I can't imagine getting enough smoke in the meat once bark has formed

    2. Agree with the others--start in the smoker if you want that smoke flavor. I just did this yesterday. Fired up the coals at 5:15AM, with the meat on before 6:00. My pork butt was about 7.5 lbs trimmed and was in the smoker for about 12 hours, before I wrapped it and put it in a cooler for a couple of hours. And it is tonight's dinner. It's done when it's done, so I never assume it'll be ready for dinner the same day as smoking. If I want THAT, then I'll be getting up at 3:00!

      I did take a couple of short naps while that baby was smoking.

      1. Also agree with others. I believe smoking should go first.

        14 Replies
        1. re: Chemicalkinetics

          I would smoke it first and finish it in the oven and yes the first three hours is critcal for smoke after that it won't accept much, if you get the meat temp up to at least 195 and then wrap in foil and a towel for at least an hour it will just fall apart and be amazing. I just did one last night but I have a Big Green Egg so I put in on at 8:00 PM and Took it off about 6:00pm at 220 wrapped in foil and a towel and stowed in a cooler until we were ready to eat "AMAZING"!! I've had many trial and error runs getting to what I do now but the biggest part was not letting the meat steam and rest for at least an hour after taking it off the grill.

          1. re: tidecreek

            "at least 195 and then wrap in foil and a towel for at least an hour it will just fall apart and be amazing"

            Cool! I have never tried the foil trick. I just keep the temperature up. But now that you mention it, it is likely to be an effective method. I have some time seen meat warped in aluminum foil in the BBQ joints I have been to. So, that's why huh?

            Dumb question: Can you use the Big Green Egg as a smoker? Or it will be messy? (like you can never get the smell off).

            1. re: Chemicalkinetics

              The big green egg IS a smoker.

              1. re: RGC1982

                Sorry for being confusing. I mean after you use the Green Big Egg as a smoker, can you easily go to use it a grill and an oven...etc. Or is it difficult?

            2. re: tidecreek

              It will fall apart even without wrapping. If you are wrapping at 195 some carryover will occur on a big hunk of meat and you are more likely than not going to have a finishing temp over 200 which in itself will result in the meat falling apart.

              Since the stall has now been confirmed to be due to moisture evaporation and not collagen break down, it makes sense to foil early in the stall to reduce evaporation and shorten the stall period.

              There are many methods that work well and if you have a method that you can count on with your set up that's most important.

              1. re: scubadoo97

                Thanks everyone for the advise! Unfortunitly my smoker is not very good at holding a good temp for more than about 30 min. So it would of had been very hard starting it at 5 am on the smoker. I did start it in the oven & now it is in the smoker finishing off as we speak!! O'well I will see how it works out this way!!! Thanks again!!

                1. re: dlowe96

                  Ah....I bet you have an ECB. Ditch that and get something good!

                2. re: scubadoo97

                  "Since the stall has now been confirmed to be due to moisture evaporation and not collagen break down,"

                  Scubadoo - can you please elaborate? inquiring minds want to know....as we've all heard the stall / plateau / call it what you will, was due to collagen break down. thanks!

                  1. re: seamunky

                    http://www.huffingtonpost.com/mobilew...

                    Here is one article on the subject

                    1. re: scubadoo97

                      It turned out excellent!!! Even better than my last Shoulder that was only cooked on the smoker!

                      1. re: dlowe96

                        Fantastic dlowe96. A nice meal and some shut eye.

                        Did you get some smokiness in the meat doing it in reverse order?
                        I was pretty happy with mine done on the smoker then in the oven.

                        As far as getting the meat done, it really doesn't matter which way you do it as long as you cook it to the proper finishing temperature. I know recipes for braising for instance will vary in cooking temperatures, from 375 down to 212 or so. People are usually happy with the higher and lower temperature methods. Under cooking is the biggest mistake people make, that and drying the meat out by cooking for way too long at too high a temperature.

                        1. re: scubadoo97

                          I did up the wood chips a quite a bit more than I normally would have! The smoke flavor was just right!! Thanks so much for all the info!!!

                      2. re: scubadoo97

                        @scubadoo - Thank you. That was an interesting read! I found this post right AFTER I made my pulled pork last night and was watching watching watching the stall. It finally finished at midnight. Next time, I'll foil at 160.

                        1. re: seamunky

                          Or as soon as you are done with smoking 140-150. I was watching Flay do a shoulder in the oven. 6-7# marinaded and braised in a 350 oven for 3 hrs. and it was falling off the bone and pulled beautifully. Not BBQ but a quick way get it done