Cook then smoke

[hotdad]

I am smoking a pork shoulder for tomorrow.  Its gotta be ready fairly early.  I am working with a charcoal smoker.  So I dont have to get up and check on it every little bit all night long, can I put the meat in my oven at a low heat through out the night then smoke it for a couple hours in the morning?

Steve

 

[forluvofsmoke]

You probably won't get much smoke flavor in doing so. The meat will collect and react with smoke much more when in first starts cooking. Cool and moist surfaces on the meat take on the most smoke. Once the meat is hot and the surface begins drying there will be far less smoke accumulation.

This may help tell the story better...good info and has lots of research to back it up:
http://www.smokingmeatforums.com/t/139474/understanding-smoke-management-updated-5-18-13


Eric

 

[smokeybarge]

Steve you have a good idea just do it the other way around smoke for about three hours then put in the oven.

 

[mdboatbum]

I've had good luck with a fairly hot smoke (300˚f or so) for 4 hours then wrapped and put in a 225˚f oven for another 4 or 5 hours until the meat reaches 195˚f-200˚f. I've not tried the reverse arrangement (oven first) but like has already been pointed out, I believe the meat takes on more smoke before the surface reaches 140˚f or so and the pores seal up.

You'll also want to use a fairly heavy dose of a stronger wood since you'll only be smoking for a few hours.

* Just noticed my reply is a little late. What did you end up doing and how did it turn out?