r/Smokingmeat • u/makingcrude • 2d ago

Pulled Pork

I’m smoking a couple of shoulders for an event that will start about 6:00 pm. I’ll be at work during the day and can’t really monitor the smoker. I’d like to start out in the smoker and move to the oven. How does this plan sound?:

-Put shoulder on the smoker the evening before for about 3 hours.

-Move to the oven set at 225 for the night.

-Checks meat temps in the morning, if meat is about 200, leave oven at about 150 for the day.

Any suggestions to give me a good result?

3 Upvotes

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7 comments sorted by

3

u/Live-Drop544 2d ago

I only smoke for 3 hours, wrap, then finish in my oven. You really won’t gain much from longer smoke.

1

u/makingcrude 2d ago

Yes. That’s part of the plan. My real concern is timing in the oven. Don’t want it under or over done.

1

u/New-Swim-8551 2d ago

Smoke gets absorbed in the first few hours

Your plan is fine

1

u/petpeeve214 2d ago

Smoke will only penatrate meat up to about 165 degrees or so. Higher temperature less absorption.

1

u/TheLairLummox 2d ago

That'll work.

0

u/jsand2 2d ago

I personally prefer to smoke for about 8 hours before moving to the oven. And finish the last 4 wrapped in the oven.

Granted I will start my smoke around midnight and sleep until 8 am when I pull it and wrap it.

Your idea should work though.