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Different way of doing pulled pork.

pc farmer

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At least for me. I have been making pp for my son's tournament baseball team to sell. It's been super hot here and at the end of my work day o don't want to get up in the middle of the night to take care of the meat.

So this is what I do. Limited pics cause I wasn't planning on posting this.


Pork seasoned.





On the uds. Temps bout 280.



I still wanted smoked flavor so I had some heavy smoke for a while.



It thinned down to this.



After 4 hours I put them into a big electric roaster to finish cooking over night. Only added a bit of water.

No pics of this. Sorry.

In the morning it was super tender, stayed in the roaster all day while serving.

I had some for dinner. Still got a good smoke ring and bark.





And my dinner plate. Nope, no bun.



I guess the reason I posted this is to let people know heavy smoke for a bit them finish in the oven or not in a smoker still can produce a great product. It had great smoke flavor.

Got pp cooking all weekend this way for games.
 

hardcookin

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Looks good Adam! And it looks like you have decent bark. What wood are you smoking with?
 

pc farmer

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Looks good Adam! And it looks like you have decent bark. What wood are you smoking with?

Thanks.

Yes the bark was still nice. Not hard but not soft.

I am using hickory cut on the farm.
 
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SmokinAl

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Nice job, Adam!

Good to know that a few hours of smoke is all you need!

Thanks for the experiment!

Al
 

dirtsailor2003

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Looks tasty Adam.

I smoke all my pulled pork at higher temps now. 285-325 depending on the time I need it done by. Same great taste way less time. It's the only way to go!
 

chef jimmyj

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Good way to get them done with the least amount of babysitting. Looks good...JJ
 

GaryHibbert

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That sure sounds like a time saver when things are tight.  Nice to see you still got good bark and, more importantly, good smoke flavor.

Gary
 

gary s

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Looks great, Probably most smokers have done that before or similar. I have. Weather, time just something interfering with my smoke .

Nice smoke ring, looked good and tender  


Gary
 

pc farmer

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Thanks guys. This was a first for me that short of time in the smoker.

I have only used the roaster to finish the cook like 185 IT or higher then to hold the meat.
 

WaterinHoleBrew

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Awesome lookin smoke Adam ! Thumbs Up When your short on time ya look for different ways of doing things.... Looks like ya nailed it to me ! Looks really tasty ! Nice job !
 

b-one

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Looks tasty,nice to make something easier that still tastes great!
 

3montes

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I generally like to do mine in the smoker from start to finish. Last time I had some stubborn ones that didn't want to get out of the stall and it was bedtime so I finished them in the oven. I'm usually doing 35 to 40lbs of butt at a time so it wouldn't all fit in a roaster pan but that's a good way of doing it too. As long as your getting that good bark and smoky flavor it's all good no matter how you do it!
 

tropics

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Adam That looks great makes it easier and faster.LL World Series should be starting soon.Tell your son Good Luck if they are trying for that Points

Richie
 

fwismoker

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It got plenty of smoker time, Plenty of times I've finished stuff off inside.   Looks great brother.
 

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