Here is my plan, will it work?

Discussion in 'Pork' started by ron forst, Feb 15, 2012.

  1. ron forst

    ron forst Fire 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?
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    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.
  3. ron forst

    ron forst Fire 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.
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    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.
  5. sprky

    sprky Master of the Pit OTBS Member

    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. 
  6. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    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...
  7. berninga87

    berninga87 Smoking Fanatic

    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
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
    Last edited: Feb 16, 2012

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