New to smoking...

bernarc

Fire Starter

Original poster

May 24, 2015

34

15

K-W, Ontario

• Jun 8, 2015

• #1

So while I'm the new owner of a smoker, I've been using wood on the grill for sometime.

Anyways, I'm a teacher and the male staff members are on lunch duty this Friday. We're sick of all the salads people bring in, so we're going for a BBQ theme lunch.

I'm on pulled pork duty. However, because I'm still becoming familiar with my new smoker, I am a little (okay, a lot) apprehensive to making the pulled pork on the smoker. I planned on making it on the grill during the school day on Thursday. But my wife says she didn't really want to be left in charge of the grill.

So...any tips on making pulled pork slowly in the oven? How do you guys feel about liquid smoke?

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 8, 2015

• #2

If you don't have the time for a 12 hour smoke, you can do this.  Pork butt in the crock pot or oven till bone slides out clean. Pull it and wait till you have a few hours, put it in an aluminum pan and on the smoker for 2 or 3 hours  Everybody will think you spent all day smoking

Gary

 

• 

Reactions: jcollins

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Jun 8, 2015

• #3

Really? So I shouldn't even bother with the liquid smoke then?

If that works, that's a great plan!!!!

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 8, 2015

• #4

I've done it that way a bunch of times 

Gary

 

moozoo

Newbie

May 22, 2015

24

13

St. Louis, MO

• Jun 8, 2015

• #5

Have you considered pork tenderloins instead?  It's obviously apples and oranges to pulled pork, but smoked tenderloins are just amazing and they look almost creamy when sliced.  Plus you can easily get them done in 3-4 hours, depending on pit temp.

If not, and if the guys have their hearts set on pulled, I like Gary's sneaky method!

 

• 

Reactions: jcollins

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Jun 9, 2015

• #6

gary s said:

 
If you don't have the time for a 12 hour smoke, you can do this.  Pork butt in the crock pot or oven till bone slides out clean. Pull it and wait till you have a few hours, put it in an aluminum pan and on the smoker for 2 or 3 hours  Everybody will think you spent all day smoking

Gary

Click to expand...

Wow Gary that is a great idea. 

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 9, 2015

• #7

bmaddox said:

 
Wow Gary that is a great idea. 

Click to expand...

Thanks  If I just don't have time or the weather is not cooperating we will go this route,

Gary

 

bernarc

Fire Starter

Original poster

Thread starter

May 24, 2015

34

15

K-W, Ontario

• Jun 9, 2015

• #8

So pulling the pork and putting it back on to smoke for a couple of hours won't dry it out too much?

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 9, 2015

• #9

bernarc said:

So pulling the pork and putting it back on to smoke for a couple of hours won't dry it out too much?

Click to expand...

My Bad,    Be sure and save some of that great juice, mix some in. I kinda stir mine around a couple of times too.

 

kc dave

Newbie

May 25, 2015

21

10

Kansas City, Kansas

• Jun 9, 2015

• #10

I shortcut the other way by smoking first (2 hour)
and then going to a foil covered pan in the oven (with some water).
That can be as short as 30 minutes.
The finish time is according to taste.

I've even done that in a stove top, covered skillet.

For me, the difference is saturating or separating the meat with water.

I think the meat is a bit on the mushy side it it's cooked before the smoker.

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Jun 10, 2015

• #11

Welcome to the site. You have really bought yourself a tough start, but you have some excellent advice from Gary (40 years of experience). You may want to search for a finishing sauce. That will keep your meat moist and add flavor at the same time. As far as the liquid smoke is concerned, if you have any in your house, get rid of it before it has a chance to contaminate your food, your equipment and your brain. L/S is an abomination to good cooking and smoking. That's my soap box and i'm sticking to it. Good luck with your cook, Joe

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Jun 10, 2015

• #12

gary s said:

 
My Bad,    Be sure and save some of that great juice, mix some in. I kinda stir mine around a couple of times too.

Click to expand...

Or use a great finishing sauce.  Recipes here on the forum just search.  I use SoFlaQuer's.

Scott