I would love to smoke a Boston butt, but alas my smoker cannot handle a constant temperature for 8-10 hours. I can get maybe 2-3 hours of good smoking out of it, and that's about all the time I can spare to baby sit it. I tried smoking for 2 hours then cooking in the oven for 2-3 more, but the meat never became tender.
Here's the question: I have a pressure cooker that could easily fit a full butt, and I've seen recipes for pressure cooker pulled pork. If I wanted to smoke + pressure cook some barbecue, what order should I do it in?
rub -> smoke -> pressure
pressure -> rub -> smoke
rub -> pressure -> smoke