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Can you Make Pulled pork w/o a smoker...?

post #1 of 17
Thread Starter 
Its is in the negitive temperature range in montana for the next few months I fear.. My challenge is to get some pulled pork made at some time.. during the winter.. With or With out Smoke..

I'm SURE this is going to spark some truly devistating comments..

I feel I can prep the Butt the same as I did all summer.. and put in the dreaded "O" ... is there a way to add some smoke to the "O" w/o smokin out the house?.. any IDEAS>>> I'd love to hear them!

GAWD can't spring get here soon?

BUT I LOVE THE SNOW TOO>>> I"M soooo Torn!

post #2 of 17
Easy answer, inject some liquid smoke into it. You can find it in most grocery stores, some even carry different flavors such as Apple, Hickory, Mesquite, Cherry...

If you can't find it let me know and I can send you some...
post #3 of 17
When I did them in the oven I would put Yoshidas on and sear at 400' for 30 - 45 minutes and then foil with some water, stock, etc and add some liq smoke and cook until the bone comes out with a slight tug.
post #4 of 17
yes you can just do it the same way you would do it in a smoker and it will come out fine
post #5 of 17
Got the same problems with the weather - 15 below Tuesday night, 16 below last night, more snow coming on Saturday...

Coldest I've cooked in my smoker has been 12 above, so I'm not sure if I can or can't yet, but here's what I've been thinking of doing if I can't get my smoker to "cook". I'm going to get it as hot as I can, and smoke for a couple of hours, then into a dutch oven, in the oven, or into the crock pot. Smoke flavor may not be as pronounced, but you can definetly taste in the bacon I recently made, and the kielbasa we make using a cold smoke.

Worth a try.
post #6 of 17
Crock pots are a awesome invention! Sometimes when ya ain't got time or due to weather and such.
post #7 of 17
Thread Starter 
Thanks to everybody that has replied so far
... I like RonP's yoshidas and sear and beersbque's liquid smoke..although in my past the liquid smoke has been abit to strong... minamialism... idea and am going to cross a few of the ideas to make it happen... still have a few small packets of the last smoke pulled pork that Idid... BUT after making chili and enchiladas .. which were both REALLY REALLY good with the pulled pork... now I gotta make more..!!

Thank you everyone!


post #8 of 17
Raichlen's BBQ USA talks about Memphis pulled pork that never sees smoke, just charcoal, so don't see why an oven wouldn't work. I've had some going through West Memphis a few times. Not bad, but not Mr. Brown either.
post #9 of 17
We made some at Grant's birthday earlier this year without smoking it. Just a matter of an oven and some foil dude... then a pot and some sauce for an hour or so... but i still think i can get your smoker up to temp when i come over there in Jan!!! btw.... Got my beacon today!!
post #10 of 17
Maybe in a crockpot forumicon_confused.gif
post #11 of 17
im am new this fourm but if i had to i would take some coals from your wood burner and put them in your smoker after they became coals and then i would put the wood you plan on smoking with in the burner to smolder then put in your smoker 1 to 1.5 hrs. then foil 2.5 to2.5 comes out great watch the wind
post #12 of 17
My mom and I got into a big ol argument about her BBQ pork. She does it in the oven and I admit it's tasty. It's pulled pork, cooked low and slow, but in the oven. It's not smokey and it's not BBQ.

But sure you can make PP in the oven.
post #13 of 17
Like the rest of the folks are saying....you can make a great PP in the oven, but be careful with the liquid smoke. Rather than inject it, I think I'd mix a bit of it with evoo and put it on the butt before I rubbed it.

You can also make a good one in a large crockpot or other slow cooker, but you'll lose all that nice bark unless you move it to the oven the last hour or so to crisp it up.

Whatever you decide to do...don't forget the Qview PDT_Armataz_01_34.gif
post #14 of 17
i do pulled pork for work, where smoking is not an option.

mix liquid smoke with mustard, paint the butt.

apply rub.

put on a rack over a pan.

225 for 12 to 14 hours. I do 250 to 300lbs at a time like this. gets a good bark.
post #15 of 17
Chefmike has a great idea!! Sounds good to me.
post #16 of 17
Yes an ya can boil ribs.

Ya use liquid smoke an bake it in the oven. Makes pulled pork but not BBQ.

This is how the stores do it fer cheap pulled pork.

I've smoked at -25° before, didn't enjoy it but got it done. A weldin blanket er some other high heat insulation around the smoker an a good wind break will do wonders. I don't stop smokin just cause winter throughs a monkey wrench in the works.
post #17 of 17
You could also try throwing it on the smoker for a few hours to get the smokey goodness in there, then finish it off in the oven
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