MES to Instant Pot?

[The_Grillfather]

Hello smoking gurus! I had a half day today with my daughter, and I don't have the kinda time that I would like, but I'm thinking this will work. I have a 4 lb pork butt roast that dry-brined with my own rub for 24 hrs, and have enough time (already going) to do 4 hours in the smoker with A LOT of smoke flowing, and then thinking 15-20 minutes in my Instant Pot. I already tried an identical roast in the instant pot, which the wife adored, and was good, but totally missing the smoke flavor (aside of that from the smoked paprika in my rub). Anyone done this or similar? I apologize to all of the "use the search function" diehards, but I have a rambunctious 5 year old "princess" occupying much of my time, and I'm on my phone.

 

[chilerelleno]

I'm thinking with 4hrs of smoke/cooking that 15 minutes might be enough for pulled beef, definitely good to go for slicing.

Next time you don't have any time to smoke try cheating with some liquid smoke and/or smoked salt.

 

[The_Grillfather]

There was smoked paprika and smoked salt in my rub, when it was instant pot only, but I can't stand the taste of liquid smoke.

 

[oldsmokerdude]

I've done this exact thing when I didn't have time for a full smoke. The end product was good, but a bit different than when spending the entire time in the smoker. Give it a go, you'll like it.

 

[The_Grillfather]

It came out pretty good. Having it in there for the 4 hours with a lot of smoke and higher heat than I normally would, still developed a nice crust. I did 16 minutes in the instant pot. It shredded good, but as you mentioned, it was a little bit different. I used 1 can of beer and some Dr pepper as the liquid in the pot. Since I was short on time, I used 1 cup of Jimmy J's Razorback rib sauce (Medium since I have 2 kids) and some of the remaining juices from the pot to keep it moist. I always leave it so people can add more sauce later on if they want to. I had no complaints, so no one noticed the difference (not that the warden, I mean wife and a 5 and 2 year old would). Sometime I want to try another meat the opposite way, pot then smoker, which I assume would be sort of a similar concept to reverse searing. I always enjoy stopping by here, just wish I had more time to do so. Thanks for the responses!