How would you do it??

[MrBlue]

We’re looking to do some pulled pork, using the smoker initially, and then into an oven for the over night bit, the question I have is how long would you smoke it before moving to the oven, and would you ( I dare I say it).................FOIL????

[RobinC]

I've never cooked pulled pork in the oven. But if I did I would probably want to give it a good 2 - 3 hours in the smoke before transferring. I would probably be tempted to foil with a litle liquid as I tend to find ovens (or mine at least) a drier heat (if that makes sense).

However, never tried it and just completely guessing!

[Steve]

Keith reckons he's successful using roasting bags in the oven. That may be something to explore.

[keith157]

Thanks Steve saves me posting that, 2-3 hours depends on how smokey you like it. Advantages of roasting bags- Lots of stock/jus. Disadvantages not much in the way of a crust. I have thought about trying to harden the crust in either the oven on maximum or under the grill, not tried that yet.

[MrBlue]

thanks chaps - will play around with a few ideas - I just cant be arsed with a bleeping Maverick at 3.35am anymore, and seen it done on Diners Drive ins and Dives - so figured it must be possible to replicate!

[Flamb_Ed]

My first shoulder was finished in the oven (lack of patience and ability to keep a fire going meant I had to). I totally understand the lack of desire to be wandering around a smoker in the wee hours.

I tend to smoke for 5-6 hrs - I have a vague memory of having once been told that smoke penetrates less (if at all) after 4-5 hrs of smoking, so always play on the safe side and extend this a bit. My rough time estimate for shoulder is 1 hr per pound plus an hour (so an 8 lb shoulder would take 9 hrs), at about 250F. So after the smoke I'd put it in the oven for the remaining time - this will get to an internal temp of 180-190ish, for pulling I've been able to get good results up to 200F. There is no crust/bark, and beware of the amount of fat rendered, my oven pan almost overflowed!

Cooks Illustrated have a recipe for indoor pulled pork reproduced here:
http://www.thebittenword.com/thebittenw ... ideas.html

I've not tried it, but every recipe of their's works without fail - it may have some good pointers you can use/adapt. They also have a great indoor rib recipe (smoked over Lapsang Souchong tea) that works really well.

Good luck, let us know how you get on

[Saucy Pig]

Done pulled pork a few times in the oven with mixed results.

Best advice I got was here http://www.bbbqs.com/Forum/viewtopic.php?f=19&t=1944

Taking the internal temp higher than usual seemed to do the trick at 195ish for me it was still a stringy mass of nightmares.

[keith157]

The advantage I've found with the oven bag is that it does steam the meat and really does render the colagen/fat out. To date I've not had any striny bits (Gosh it's difficult to type with fingers crossed and thumbs held )

[ConorD]

I have done exactly this a couple of times over the last month. I set the BBQ (basic kettle that I converted into a smoker) to start around 11am (morning family commitments mean I start a bit later then I would like) on the Saturday. Get 12 hours of smoking and then finish in the over, foiled, and left at ~100c until about 5-6am the next day.

Brisket was OK but pork shoulder was superb and I didn't have to get up through the night - young kids means I have to gab as much sleep as I can when I can.

Both were at an internal temp of 195-200f when I took them out. The foil helped keep them moist in the oven.

[Big_Fat_Dan]

I've done Pulled pork a couple of times in the oven and had good results, i didn't part smoke on the bbq thou, might be worth ago thou.