Pulled pork - smoked then oven finish

[andymitton]

Hello folks,

Recently joined here on the trial membership and will certainly be here to stay!

I’ve had a search around and found various posts addressing some of the questions below, but would like to get some advice on my plan below please:

I’m cooking a 4kg butt next weekend for my daughter’s birthday. For various reasons I’ve elected to smoke and oven finish ahead of the day, and reheat using sous vide. I’ve just not got the time this weekend to finish on the smoker and, from a fair bit of reading, this seems like a pretty good alternative.

My plan is:

• Dry brine for 24h.
• Coat in Memphis dust.
• Smoke at 225 until internal temp is at leas 165.
• I’ve see differing opinions on foil pans in the smoker, however, with finishing in the oven, I wanted to maximise smoke, so figured a tray underneath to catch drippings was the way to go. I’m cooking on a ProQ frontier, so easily done.
• Once at 165, I’ll put into a foil pan, in the (fan) oven at 225.
• I’ll put liquid in the foil pan, probably butter and cider.

A few questions here:

• I was debating whether to raise the butt, using a rack within the foil pan, so it’s not submerged in the liquid, for fear of getting soggy…but, maybe this is a good thing? Advice / experience appreciated here please
• Also - question on whether to foil over the top. I’m thinking to foil over the pan (but not foil the butt itself) to keep a moist environment. Pretty similar to how it would be, unwrapped within the ProQ.

I’ll then leave it to reach 203, rest it and pull.

• I’ll mix the juices from smoking and oven cook, skim the fat off and drizzle over the pulled pork. Any advice around differing finishing juices to coat the pork before cooling would be appreciated.
• I’ll put it in vac bags, whilst hot, with a stick of butter. I presume a stick, rather than melted butter? I’m assuming it will mostly melt before cooling, but if it doesn’t, not a bad thing as will be good for the re heat.
• I’ll get the bags cooled in ice buckets, then get it in the fridge.

The next day, I’ll heat it up on the sous vide, 165 for an hour minimum, open the bags and serve warm. I don’t think it’ll need anything else for moisture.

Would be great to get thoughts and experiences on the above please. I was considering sous vide and smoke…but that’s maybe one I’ll try another time.

Thanks in advance.

Andy

[andymitton]

On further review…I’ll cool the pork before vac bagging and a stick of butter in the bag.

Cheers,

Andy

[Donw]

Overall really good plan. I would not be married to the 225 temperature for a butt. They do well when smoked at 250-275 and that will save you time. I am one of the members who do pan my butts after the butt is set well and that might be at a temperature above 165. Yes, you will get some drippings in the pan but it is usually a small amount that might affect a small section of the bark, but your guests will never be able to tell. The collected drippings added back into the final product are, to me, well worth it. I also never cover my butts in the pans with foil, but I might if finishing in the oven.

[captainlee]

I use a pan with a rack in the bottom and seal with al foil on the top of the pan for the stall. We also store and reheat similar to how you do it. I've never added butter, just the juice from the pan. I will add some chicken stock, apple juice and apple cider vinegar in the pan before sealing. If you add liquid to the pan make sure it's heated up before sealing the pan.

[Waiting for the Worms]

The only change I would make is to lower the reheat temp to 150°. 165° is, to my mind, too hot for service.

[DaveD]

Agree with this. Otherwise seems a very solid plan! And a stick of butter in the vac bag will make damn near anything taste great...!

[Starsky]

I usually smoke to approximately 170 deg. then wrap and finish in the oven to around 198 deg.

[andymitton]

Thanks for all the comments folks! Good to hear some other doing it too!

All taken on board and sounds like a plan!

I will let you know how it goes!

Cheers,

Andy

[ofelles]

I do my butts at 225F-235F with a pan underneath to catch the drippings. I don't finish in the oven or wrap, just let it ride in the smoker to about 203F. The temp is not as important as the feel, probe like warm butter.
Butts are very forgiving and your way will work also. Good luck!

[RonB]

Sounds like it will work well.

We love photos of cooks here. (HINT )

[andymitton]

Hi all,

Many thanks again for the advice. Went absolutely spot on and everyone loved it. Definitely one to do again!!

Cheers,

Andy

[Sweaty Paul]

looks delicious! Well done!

[tbob4]

Looks great!

[Sid P]

The pork looks great as does the stone work in the pic. Is it an older home?

[smokin fool]

Well, you nailed that one....

[DaveD]

That looks fabulous, well done!! Glad it worked out. Smoke on!

[JCBBQ]

Welp, I guess I missed this earlier. Lol. Glad it went off so well. My only offering would be to skip the butter. So much fat in there that I don’t think you need it.

[FireMan]

Yup, you done good, rill good!