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Pulled pork - oven THEN smoker?

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Pulled pork - oven THEN smoker?

miketoronto | Jun 15, 2011 02:30 PM

Hi guys,

I know there are a million pork shoulder/pulled pork threads, but I couldn't find one on cooking it in the oven first for a bit, then smoked for a long time after that.

It's because I really want to make sure I cook it to 195-200 internal at a good slow pace and don't want to have to get up at 4 AM if I don't have to. I'll have a 7 lb boneless shoulder and an 8 lb bone-in shoulder.

If I time my oven to cook @ 225 for a couple of hours while I'm still asleep, I can get my butt out of bed and smoke it for the rest. Would I still get good smoke flavour by doing it this way?

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