Hello,
I can't manage an 18 hour smoke this time, and that's what it takes in my electric smoker. I read the shortcut that begins at 225 3 hours in the smoker and finishes with 5 hours in a 325 degree oven. Thing is, I have to do it over two days, because of funeral schedule. Could I smoke one day, refrigerate and oven cook the second day until it reaches temp? I realize I'd have to allow for refrigerated meat on the second day timing.
Or else, what about oven cooking at 225 until it reaches 185 or so, pulling the meat and finishing in a pan in the smoker. What is the minimum pullable temp?
I'm trying to approximate Italian porchetta with a boned, herbed and tied shoulder. It's made different ways, but what I want is pulled pork with an Italian accent. I've got shoulder meat, skin on, butt and shank separated into two pieces. The herb paste I've made is heavenly.
It's all boned, rolled, rubbed and tied. I'm trying to figure out how to proceed from here.
I'm thinking about taking the skin off part way through so I can brown up what was under it, the way my Mama used to do in the oven. If there's a whole lot of fat, she'd trim that a bit. I'd finish the skin in there too for some good cracklies.
Hope this is not too long or too confusing, and that I've put it in the right place.
Thanks
I can't manage an 18 hour smoke this time, and that's what it takes in my electric smoker. I read the shortcut that begins at 225 3 hours in the smoker and finishes with 5 hours in a 325 degree oven. Thing is, I have to do it over two days, because of funeral schedule. Could I smoke one day, refrigerate and oven cook the second day until it reaches temp? I realize I'd have to allow for refrigerated meat on the second day timing.
Or else, what about oven cooking at 225 until it reaches 185 or so, pulling the meat and finishing in a pan in the smoker. What is the minimum pullable temp?
I'm trying to approximate Italian porchetta with a boned, herbed and tied shoulder. It's made different ways, but what I want is pulled pork with an Italian accent. I've got shoulder meat, skin on, butt and shank separated into two pieces. The herb paste I've made is heavenly.
It's all boned, rolled, rubbed and tied. I'm trying to figure out how to proceed from here.
I'm thinking about taking the skin off part way through so I can brown up what was under it, the way my Mama used to do in the oven. If there's a whole lot of fat, she'd trim that a bit. I'd finish the skin in there too for some good cracklies.
Hope this is not too long or too confusing, and that I've put it in the right place.
Thanks
