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Here is my plan, will it work?

post #1 of 8
Thread Starter 

about 15 hungry 20 something men coming this weekend for a party at the brewery. The plan: Purchased 3 pork shoulder picnik roasts, rubbed down last night, in the frig today wrapped in plastic wrap. Tonight after work, into the smokehouse for 4 hours. Into the frig to cool down as fast as possible. Friday Morning wrap in foil, put in electric roaster at 220, around 10 hours and then pull and eat around 8 pm. Sound like it will work?

post #2 of 8

Is there a reason that you can't just smoke it fully on Friday? If you get up early you should be able to get them done by 8 pm. I'm just not a fan of cooking them a bit then cooling them and then trying to cook them again. If I'm not able to cook and serve them the same day I will just cook them fully ahead of time and pull the meat and then reheat the pulled meat the day I need to eat it. But that's just me. The main thing you are going to have to watch out for with cooking/cooling/cooking is that the meat could be in the danger zone too long. As long you can keep it out of the danger zone it should be safe.

post #3 of 8
Thread Starter 

ok so the whole temp thing has me a bit scared. Being that I cant devote a whole day smoking to perfection I've decided to "cold smoke" the roasts, ( this is Minnesota) so getting in the dander zone shouldnt occur. After 4 or 5 hours of cold smoke then I will cook them in an electric roaster for a long time.

post #4 of 8
I would get 4 or 5 hours of smoke then finish in the oven. Or
smoke it hot and fast @300+ degrees . Its be done in 6 or 7 hours.
post #5 of 8

This sounds mighty iffy to me from a safety stand point. I have sent a PM to someone with more knowledge then I have on this. 

post #6 of 8
Quote:
Originally Posted by Ron Forst View Post

ok so the whole temp thing has me a bit scared. Being that I cant devote a whole day smoking to perfection I've decided to "cold smoke" the roasts, ( this is Minnesota) so getting in the dander zone shouldnt occur. After 4 or 5 hours of cold smoke then I will cook them in an electric roaster for a long time.



I would not cold smoke these; they'd be in the danger zone way too long.  Hot smoke all the way in one run and then reheat to serve.  Don't want to make your buddies sick...

post #7 of 8

I've never tried this before, but if the temp in the cooking chamber stays below 40 degrees, wouldnt that be ok? I know I could easily keep it below that here in WI in the winter. Please correct me if I missed something. Just my $.02

post #8 of 8

If you can keep the smoker below 40 degrees you can smoke as long as you wish but without a smoke generator that generates little or no heat that will be difficult...4 hours at 40* will probably give very little flavor to a Picnic Shoulder...It is not a good idea to partially cook, chill, then finish cooking large pieces of meat especially if you plan on injecting anything...You need get it to a minimum of 140*F in one process...then you can finish anyway you wish...JJ

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