Smoke first or last...

Discussion in 'Pork' started by mintee, Jul 23, 2011.

  1. mintee

    mintee Fire Starter

    So I just picked up a bone in shoulder, and it's marinating in pineapple puree, cumin, and a homemade oak aged pepper sauce.

    Tomorrow I'm gonna smoke it, but I don't really feel like getting up at 4am and starting the fire.  So should I start it in the oven first and finish it in the smoker, or the other way around?
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    The best you could do in your predicament is to go ahead and put some Smoke on it now and finish in a low oven(nothing above 200*f).Wrapped in foil(doubled).[​IMG][​IMG]
  3. meateater

    meateater Smoking Guru SMF Premier Member

  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good advice
  5. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    How big is this shoulder and what time do you want to eat that you think you need to get up at 4?? I would just go for it.
  6. I did a 9lb shoulder last weekend that had to be ready by 5 PM.  I started smoking at 1 AM pulled it off at 1 PM and double foiled it in a cooler unitl 5.  It was the hit of the party.  I have an electric smoker so I only got up at 6 AM to add more smoke.
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I think ellymae is politely telling you to man up.
  8. mintee

    mintee Fire Starter

    Yes, I've decided to man up.  Alarm is set for 4am.  Gonna smoke it until I run out of fuel and then in the oven it goes. 

    Taco's al pastor, my house, tomorrow!  Cya there!
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    you are right up the road. I'll be there!
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Let us know how it turns out, with Q-view of course!
  11. mintee

    mintee Fire Starter

    Turned out awesome!  Tacos were great, but with all the excitement of eating, I totally forgot the camera.  Next time I promise. 

    Here's a little (weird) hint of what I did.  I bought a pineapples, and cut all the outside and top/bottom off.  Cut 4 slabs off leaving the core.  Then I put all the peel and core in a blender with some cider vinegar and hot peppers and pureed it all.  (Yes, the outside of the pineapple).  Then I threw the shoulder in a bag with said puree and let it set for about 8 hours.  Then I removed it, put it on a rack, and rubbed it with cumin, garlic powder and salt.  Left it to set out at room temp for about 4 hours to create a salty spicy crust for the smoke to adhere too.  Sliced some pineapple very thin and layered the top (fat) part.  Then I smoked it for 10 hours with apple and cherry chips.

    The texture was almost pullable, but I removed it an hour or so before it started really started falling apart.  I wanted a little something to bit into with the tacos, so I sliced it.  For the actual tacos, I used soft corn tortillas, lime, chopped cilantro, chopped onion, jalapeno, and a salsa that I heard about that considered of the following.

    6 medium size tomatillos

    2 whole avocados

    1 garlic clove

    juice from 2 limes

    salt to taste.

    Threw all that in a food processor until it was smooth and creamy.  Table spoon or so on the tacos.

    Delish!  I think I'll go and have me another.

  12. That sounds like and awesome meal right there!  We look forward to the future Qview.

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