MEAT
Is lookin for wood to cook with.
- Joined
- Jan 4, 2007
- Location
- Monterey, CA
I'm thinking about doing some Pulled Pork for some employees at work....roughly 20 people. I've never gone through the process of smoking and pulling but I kind of get the idea after reading some of the posts here.
However my question deals with time. Is it possible to only smoke for half the time and finish the rest of the cooking in the oven.......and/or is it possible to start in the oven first and finish in the smoker last? Obviously it's possible to do both but does anyone recommend it to save time? I'm probably answering my own question but will I lose any flavor or taste?
And my other question is if I do smoke for the recommended time how long can I wait to pull the pork apart? I was thinking of smoking on Tues and pulling and serving on Wed.
Or if anyone can think of a better way (cheaper way) to serve 20 people?
Hope I was clear on my explanation?
Thanks for any help...
However my question deals with time. Is it possible to only smoke for half the time and finish the rest of the cooking in the oven.......and/or is it possible to start in the oven first and finish in the smoker last? Obviously it's possible to do both but does anyone recommend it to save time? I'm probably answering my own question but will I lose any flavor or taste?
And my other question is if I do smoke for the recommended time how long can I wait to pull the pork apart? I was thinking of smoking on Tues and pulling and serving on Wed.
Or if anyone can think of a better way (cheaper way) to serve 20 people?
Hope I was clear on my explanation?
Thanks for any help...