smoking pork in steps (days)

so because of time constraints i am going to try to smoke my pork shoulder in stages between days. any advice on how this is stupid or it can work? my plan is this, tonight i cold smoked the shoulder for an hour, didnt let it get up to room temp before cold smoking, the pig never reached the danger zone, and you are allowed two hours in the danger zone. so after cold smoke (which had 24 hour rub), i then marinated it with various things and added a second coat of dry rub to the non fat side. now it will sit for 24 hours with that, then i plan on smoking it with heat four hours. refrigerate again and finish a couple days later in the oven(sin).

Probably be better off doing the rub then oven. Finish off in the smoker.. At least thats my thoughts..

The heat changes still sound dangerous. I'd rather see it smoked for as long as you can and then finish off in the oven at 200 - 225 in a 1 or at most 2 day process.

I'm also moving this to the BBQ section.

MikeS.

I've never heard of it being done like that, I wonder why you are doing it that way?

John

quote:

Originally posted by John A

I've never heard of it being done like that, I wonder why you are doing it that way?

John

I have to agree w/ John A...Why on God's green earth would you try something like that? Cook it and then reheat it.

Well, snaggle, I hope that works for you. But it seems to me that "time constraints" would be highly aggravated by your proposed method.

Of course, never having tried it, I guess I'm not qualified to speak negatively.

On the other hand, I have prepared and eaten probably well over a hundred pork shoulders in my day . .. and the worst one was WONDERFUL . . . simply using the simple, basic tried-and-true methods.

But, if you're set on this course, Good Luck!

truth be told, i just dont have enough hours after work to complete the project in one night.

I'm fairly new to this forum so please be kind. But have you ever tried an overnight smoke? That's the way I do my pork shoulders. I have it on the smoker by usually 7 pm at a 225 grate. I check the temp before I go to bed. Usually I wake up about 3 paniced that I had a temp spike (but never do) so I check again and then go back to bed. One more check in the morning before work - refill the water pan and when I come home for lunch around 1 it's perfect. Take it off, wrap it foil and a towel and put it in a cooler until I get off work. It holds it's temp and is perfect every time. Just a thought. Hope it helps.

cofoodie, what kind of smoker are you using that holds a steady 225 temp all night long without any spikes and without restoking your fire?

Buddy

It's a Weber Smokey Mountain. I've only had it about 3 months but I've never had to add any charcoal and it's always kept that 225-230 temp when I've done an overnight. I love it. There may have been some temp spikes that I wasn't aware of but when I've check it it's always right where it should be.

I’d be very concerned about this meat spoiling. Make the time commitment, and do the whole process start to finish, and reheat. After smoking, while the meat is hot, let it cool normally for about 20 minutes, then pull as normal. Put it in several small disposable foil pans to allow for maximum cooling, then wrap tightly and refrigerate.

When reheating, you can add a bit of North Carolina style vinegar sauce, or regular barbecue sauce of your choice, cut a bit with some water to thin it down.

I’ve done this successfully many times for family gatherings and friends, and it’s fine.

I would not recommend a two step process. If you don’t have time to tend to the smoker, I would smoke it for as long as you can and then finish it in crock pot or oven over night. If you have a pressure cooker that is also a short cut after smoking.

im doing it the way some of you said at this point. hopefully my oven doesnt burn my old ass building down. smoke then oven. i think i might try that technique i said though. if the pork never reaches the danger zone during cold smoke that day is cut out completeley from safety issues. day two bring to temp slow in oven. shock with icewater and then put back in the fridge with a new rub. finish on smoker.

buy a Cookshack. Well worth the money & can smoke overnight @ constant 225 with no worries. My butts go 16-18 hrs.

quote:

Originally posted by UncleVic

Probably be better off doing the rub then oven. Finish off in the smoker.. At least thats my thoughts..

Actually, meat stops taking on smoke flavor once it reaches an internal temp of app 140 F, give or take a little- I can't remember the exact temp. So, if the reason for smoking it in the smoker is to get that smoke flavor, and I can't think of any better reason, it should be cooked in the smoker first, before it hits those higher temps, and then finished in the oven, if you really have to take it off of the smoker before it's done. At least that's my FWIW, which ain't worth much.

If you try this call the ER first and make an appointment.

ok if you cant read my gibberish i am sorry, if you understand it then you probably have been in real food service.. trichinosis is completely gone after freezing. if you never hit the danger zone for more than 2 hours you are safe. for the third reason why it's not bad, you can cold smoke while the piece of meat sits in ice. thx.

snaggle,
give this a try.
keep your butt frozen (well that don't look right does it??!)
heat a probe and put in the thickest part and set your temp alarm for 40f.
then procede with your directions you gave.
now for an easier way and this is how i did it on my trusty rusty water smoker before i got 2 fancy dan sm150 electrics and an fec100. build a fire in your smoker when you get home. put your frozen butt on thst,cover the lid and go to bed. get up an hour early wrap the butt in film and foil and refrigerate. when you get home that day just throw it on the water smoker wrapped. when you see 180f you should be there. would i do this for sale to the public?? heck no!!!!! but it works.
by the way meat quits taking on smoke when the surface temp hits 145-160f. using frozen meat gives a better smoke absorbtion and as a benefit will give you about a 2 1/2% greater yield.
but i really do think you are making it harder than it needs to be
jack

Good God why make something so simple so difficult? Danger zone, second rib...don't forget the Holy Water!!

Cold smoke it, put in the oven at 220 F and remove the next morning. DONE.