Pulled Pork

[boxman2000]

I think that would work - I'd actually thought of finishing it off in the oven for an hour or two myself just to crisp up (only downside of slow cooker).

Only one way to find out

 

[Craig1981]

I'm meant to be going to dinner at Tony Romas next month for a birthday dinner. I see that on their menu they do a pulled pork sandwhich. Anyone had one from their? How does it compare to what you would get in the states?

 

[cram]

Do you think this would work back to front? What with having to BBQ earlier this time of year you can't get the 12 hours cooking in that easily. Could you maybe set it off in the oven at midnight, and do the last 3-4 hours on the BBQ to smoke it? Or does the smoking have to been done first to penertrate the meat?

I don't fancy getting up all night to keep a BBQ temp constant. It's probably worth it though

Maybe there is only one way to find out!

Generally the food takes on he smoke in the earlier stages of the cook not the later ones. You can reduce the cook time by foiling. This is generally done when the internal temp of the meat is 160f or so. I quite often do over night smokes on my weber smokey mountain - once you get used to operating it , it doesn't need too much attention. This weekend I will be doing 3 pork shoulders for a party on Saturday night. Will be lighting the coals at around 5 in the morning

 

[monkeyspank]

Do you think this would work back to front? What with having to BBQ earlier this time of year you can't get the 12 hours cooking in that easily. Could you maybe set it off in the oven at midnight, and do the last 3-4 hours on the BBQ to smoke it? Or does the smoking have to been done first to penertrate the meat?

I don't fancy getting up all night to keep a BBQ temp constant. It's probably worth it though

Maybe there is only one way to find out!

tbh if you are going to be making a sauce to go with it, and you should, then you could put the smoke flavour in that. Not quite the same, but adding some liquid smoke and/or chipotle paste will smoke the whole thing up.

 

[Capt Doufos]

They are both good points, I guess the other option is to cook it on the Sat and reheat on the Sunday.

Last one I did came out really well. Most people opted for having it dry, I did it with a memphis style rub. It was amazingly good. I am very into the smoking now it's good fun.

Don't think I can justify a smokey joe/mountain though. I will have to stick with my one touch.