Successful BBQ pork butt and brisket is science (2018)

Re:Successful BBQ pork butt and brisket is science (2018) by cmurf on Friday April 16, 2021 @11:09PM (#26841306)

I wonder if you can pressure cook it for some fractional period, and then finish it in a smoker for another fractional period that ends up being 1/2 or less the total time of smoking alone, but would stand up to smoked meat.

When I was a wee goat, I took immense pleasure in an oven we had that combined microwaving and convection baking. The directions on a frozen deep dish apple pie was something like an hour. And microwave+convection was something like 30 minutes. And it was totally passable for a baked-only pie.

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Re:Successful BBQ pork butt and brisket is science (2018) by phamilton on Saturday April 17, 2021 @01:49AM (#26841883)

I've done the opposite in a crunch. Smoke it until the stall and finish in the pressure cooker. Wrapped in foil vs pressure cooker isn't that different. You're mostly just steaming it at that point.

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Re:Successful BBQ pork butt and brisket is science (2018) by stevehawk on Saturday April 17, 2021 @12:12PM (#26845332)

dont wrap in foil on a smoker. wrap in butcher paper

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Re:Successful BBQ pork butt and brisket is science (2018) by jmb12686 on Saturday April 17, 2021 @12:05AM (#26841495)

Problem is, meat won't take on any smoke ring after a certain temperature (170 degrees)[1]. Thus you won't get that beautiful authentic smoked meat ring if you precook without smoke. To some, you may as well cook it in the microwave if it ain't got a smoke ring.

[1] https://amazingribs.com/more-technique-and-science/more-cook...

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Re:Successful BBQ pork butt and brisket is science (2018) by SkyPuncher on Saturday April 17, 2021 @09:02PM (#26848872)

I did just this with a sous vide method.

The trick is to cool the meat down between initial cook and smoking. Smoking is basically a reheating process with added flavor.

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