British BBQ Society Forums

Simon talked me through the bits I got stuck on, and was a fantastic help, so I say take him up on the offer

Cheers Rob
Si

im not really sure why you would need it covered up in the oven like I do, afterall its not covered up in a smoker, but I did one without covering it and it ended up really dry, ive done a few more since all covered and they have been really good

Hi Brun
Cook uncoverd for the 1st part of the cook to get some colour and bark and the foil with the juices and some apple juice or cider and leave for the rest of the cook, should come out moist that way in a normal oven.
Si

Every year a do a couple of supermarket shoulder joints in the oven. I cook them low and slow IN A ROASTING BAG. No you don't get a bark, but you do get good, easily pulled pork. Also you get buckets of good gelatinous stock to freeze in ice cube trays. Later in the season should you wish to freeze any left over PP add a couple of the stock blocks to your bag for reheating. I cook at 120 c in a fan oven, then check when the smell drives me mad. Gentle prodding will tell you when it's ready.

Keith, I have always reheated frozen PP in a pan with vinegar sauce, but I sometimes find it's a bit too much on the vinegar side due to the amount needed, this idea is spot on. Makes me think I might start using a drip tray on my lower grill should I not be using it...

We try to please....

And if you speak to The Food Taster she will tell you I'm very trying

Arf Keith!

Appropriately enough for this thread, I shall tonight be doing pulled pork in the oven. Did some chicken thighs on the kettle last night, and still had enough fuel left for a few hours of low heat, so threw on some extra hickory and a small (7lb) shoulder lump on there. Fire died after 3 hours so I brought it inside and wrapped it, chilled in the fridge overnight.

I'll cook it unwrapped for half an hour on a fairly high heat (the bark on the outside is barely formed, just a light browning so far) then wrap and cook to the magic 200 mark. OM NOM NOM.

Just hope it's smokey enough to not disappoint. Pulled pork without smoke is like a full english breakfast without bacon.

Dan,
I often do lo and slo in the fan oven and think it is all rather good, personally I would take the temp back a bit and do overnight, done this with shoulders and brisket and they have come out great, have also spritzed both with apple juice and pineapple juice although my accuracy was not spot on and I received some fairly strong feedback from mrs tiny.

Also not adversed to adding a tincture of liquid smoke to the juice whilst basting and found this does no harm but a man needs a sparing hand.

Slow cooked pork and beef what is there not to like!
Cheers
Tiny

Tiny wrote:personally I would take the temp back a bit and do overnight,

So knock it back to about 100°C and leave it for a good few hours longer? That would work, at least I wouldn't have to get up earlier to get it in the oven in time for dinner.