British BBQ Society Forums

We’re looking to do some pulled pork, using the smoker initially, and then into an oven for the over night bit, the question I have is how long would you smoke it before moving to the oven, and would you ( I dare I say it).................FOIL????

I've never cooked pulled pork in the oven. But if I did I would probably want to give it a good 2 - 3 hours in the smoke before transferring. I would probably be tempted to foil with a litle liquid as I tend to find ovens (or mine at least) a drier heat (if that makes sense).

However, never tried it and just completely guessing!

Keith reckons he's successful using roasting bags in the oven. That may be something to explore.

Thanks Steve saves me posting that, 2-3 hours depends on how smokey you like it. Advantages of roasting bags- Lots of stock/jus. Disadvantages not much in the way of a crust. I have thought about trying to harden the crust in either the oven on maximum or under the grill, not tried that yet.

thanks chaps - will play around with a few ideas - I just cant be arsed with a bleeping Maverick at 3.35am anymore, and seen it done on Diners Drive ins and Dives - so figured it must be possible to replicate!

My first shoulder was finished in the oven (lack of patience and ability to keep a fire going meant I had to). I totally understand the lack of desire to be wandering around a smoker in the wee hours.

I tend to smoke for 5-6 hrs - I have a vague memory of having once been told that smoke penetrates less (if at all) after 4-5 hrs of smoking, so always play on the safe side and extend this a bit. My rough time estimate for shoulder is 1 hr per pound plus an hour (so an 8 lb shoulder would take 9 hrs), at about 250F. So after the smoke I'd put it in the oven for the remaining time - this will get to an internal temp of 180-190ish, for pulling I've been able to get good results up to 200F. There is no crust/bark, and beware of the amount of fat rendered, my oven pan almost overflowed!

Cooks Illustrated have a recipe for indoor pulled pork reproduced here:
http://www.thebittenword.com/thebittenw ... ideas.html

I've not tried it, but every recipe of their's works without fail - it may have some good pointers you can use/adapt. They also have a great indoor rib recipe (smoked over Lapsang Souchong tea) that works really well.

Good luck, let us know how you get on

Done pulled pork a few times in the oven with mixed results.

Best advice I got was here http://www.bbbqs.com/Forum/viewtopic.php?f=19&t=1944

Taking the internal temp higher than usual seemed to do the trick at 195ish for me it was still a stringy mass of nightmares.

The advantage I've found with the oven bag is that it does steam the meat and really does render the colagen/fat out. To date I've not had any striny bits (Gosh it's difficult to type with fingers crossed and thumbs held )

I have done exactly this a couple of times over the last month. I set the BBQ (basic kettle that I converted into a smoker) to start around 11am (morning family commitments mean I start a bit later then I would like) on the Saturday. Get 12 hours of smoking and then finish in the over, foiled, and left at ~100c until about 5-6am the next day.

Brisket was OK but pork shoulder was superb and I didn't have to get up through the night - young kids means I have to gab as much sleep as I can when I can.

Both were at an internal temp of 195-200f when I took them out. The foil helped keep them moist in the oven.

I've done Pulled pork a couple of times in the oven and had good results, i didn't part smoke on the bbq thou, might be worth ago thou.