- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoker to slow cooker experiment opinions
Posted on 4/29/18 at 10:26 am
Posted on 4/29/18 at 10:26 am
Just wanting to try something different and want opinions
I was thinking getting a pork shoulder or spare ribs. Rub and inject throw on smoker for 2.5 hours. Take out of smoke wrap baste if ribs then put in slow cooker on lowest setting for another 4 hours.
Has anyone tried this before if so what were results?
I was thinking getting a pork shoulder or spare ribs. Rub and inject throw on smoker for 2.5 hours. Take out of smoke wrap baste if ribs then put in slow cooker on lowest setting for another 4 hours.
Has anyone tried this before if so what were results?
4
Posted on 4/29/18 at 10:45 am to sms151t
I'd imagine it'd work out well
Most smoke is absorbed after the first hour or so, so basically you'd be allowing it to absorb a lot of flavor then transferring to a controlled environment like a crock pot
Most smoke is absorbed after the first hour or so, so basically you'd be allowing it to absorb a lot of flavor then transferring to a controlled environment like a crock pot
Posted on 4/29/18 at 10:48 am to fillmoregandt
Why not just leave in the smoker longer and wrap. A slow cooker tends to make meat mushy and you would lose any good bark that formed
Posted on 4/29/18 at 10:50 am to KyrieElaison
Because not wanting to tend a fire all day and as I said an experiment.
Why would I lose the bark? Serious question?
Why would I lose the bark? Serious question?
This post was edited on 4/29/18 at 10:52 am
Posted on 4/29/18 at 6:54 pm to sms151t
quote:
Why would I lose the bark? Serious question?
Probably because it wouldn't have been on the smoker long enough to form one
Posted on 4/29/18 at 7:08 pm to sms151t
Don't waste the time and resources. Just boil them for four hours, splash on liquid smoke and invite the neighbors.
Posted on 4/29/18 at 8:04 pm to sms151t
I’ve done this with shoulder. Smoke for 2-3hrs. Finish in oven or slow cooker. Works ok.
Lately I’ve been doing smoke then pressure cooker (instant pot) ever better/ faster.
Lately I’ve been doing smoke then pressure cooker (instant pot) ever better/ faster.
Posted on 4/29/18 at 8:33 pm to sms151t
Aye yay yay....sounds like you're trying to make some pork soup. Waaayyy too much moisture in that slow cooker to get any sort of texture other than mush.
If you don't want to deal with tending the smoker, just use your oven after a couple hour smoke. Cook covered atop a baking rack or roaster pan grill until you have about 30-45 mins left then crank the heat up a bit and uncover it to try to get a little bit of a crust.
If you don't want to deal with tending the smoker, just use your oven after a couple hour smoke. Cook covered atop a baking rack or roaster pan grill until you have about 30-45 mins left then crank the heat up a bit and uncover it to try to get a little bit of a crust.
This post was edited on 4/29/18 at 8:34 pm
Posted on 4/29/18 at 9:11 pm to mmmmmbeeer
quote:
If you don't want to deal with tending the smoker, just use your oven after a couple hour smoke.
This
Just save the trouble and throw them in a boiling pot instead of slow cooker, much faster, same result.
Posted on 4/29/18 at 10:08 pm to mmmmmbeeer
quote:
Waaayyy too much moisture in that slow cooker to get any sort of texture other than mush.
I don’t get this answer, seriously. I would take off smoker wrap in foil 2x then stick in slow cooker. What mush? There’s no liquid in the slow cooker and the au jus helps keep meat moist like a water pan in smoker.
So guess it was dumb idea I had.
Posted on 4/30/18 at 8:36 am to sms151t
quote:
I don’t get this answer, seriously. I would take off smoker wrap in foil 2x then stick in slow cooker. What mush? There’s no liquid in the slow cooker and the au jus helps keep meat moist like a water pan in smoker.
So guess it was dumb idea I had.
My wife used to make slow cooker BBQ and I hated it, so I'm kind of biased. She would put a pork tenderloin in the cooker with a bit of vinegar, liquid smoke, and spices and cook for several hours until it was falling apart. The flavor was OK but it was just so mushy that I could never really enjoy it.
Both ovens and smokers remove/vent moisture whereas a slow cooker traps all moisture.
Not a dumb idea...it could turn out great, man, I'm just responding to your question based on my experience.
Posted on 4/30/18 at 8:39 am to mmmmmbeeer
quote:
My wife used to make slow cooker BBQ and I hated it, so I'm kind of biased. She would put a pork tenderloin in the cooker with a bit of vinegar, liquid smoke, and spices and cook for several hours until it was falling apart. The flavor was OK but it was just so mushy that I could never really enjoy it.
Same here. We'd get a picnic roast and line the bottom of the cooker with onions and let it go on high for about 6 hours. Then she'd dump an entire bottle of Kraft bbq sauce on it, stir it up, and let it go a little more. It was fine for sandwiches, but nowhere near the same as putting a rub on and smoking it slow over wood chunks. Plus the sauce just kind of ruins it. I don't even use sauce when I smoke one.
Posted on 4/30/18 at 8:42 am to mmmmmbeeer
quote:
Aye yay yay....sounds like you're trying to make some pork soup. Waaayyy too much moisture in that slow cooker to get any sort of texture other than mush.
Do none of y'all use the Crock-Pot for braises? I sear and simmer all the time and the texture from the sear is still there.
I've done what OP is asking about with a pork butt just for sliders and it was great. I didn't cook it too long in the Crock-Pot though. Maybe an hour or 2. Enough to just shred easily then set it to warm.
This post was edited on 4/30/18 at 8:44 am
Posted on 4/30/18 at 9:32 am to cave canem
quote:Yup. Total waste of time and effort to smoke for more than few hours.
If you don't want to deal with tending the smoker, just use your oven after a couple hour smoke.
This
Posted on 4/30/18 at 2:19 pm to AlxTgr
I'm guessing the slow cooker will kill the bark and make the meat a bit mushy because you're kind of steaming the meat as it's cooking...whereas (of course) on the smoker the moisture coming out of the meat is leaving the cooker and you have enough airflow to create the bark. For that reason, I feel like pulling it from the smoker and instead putting it in the oven would be a better idea (because the moisture/steam isn't held in in such a confined space).
This post was edited on 4/30/18 at 2:20 pm
Posted on 5/5/18 at 1:58 pm to Chucktown_Badger
So I’m trying this today threw on smoker for 2 hours got a nice bark.
Wrapped it in foil 2 times. Stuck in slow cooker set on 10 hr setting. Nothing added in cooker except the wrapped pork butt roast.
Still not understanding “meat will be mush” comments.
Wrapped it in foil 2 times. Stuck in slow cooker set on 10 hr setting. Nothing added in cooker except the wrapped pork butt roast.
Still not understanding “meat will be mush” comments.
This post was edited on 5/5/18 at 1:59 pm
Posted on 5/5/18 at 3:24 pm to sms151t
quote:
Still not understanding “meat will be mush” comments.
texture, you should have a bite to the meat
rather than pork mashed potatos
Posted on 5/5/18 at 3:32 pm to sms151t
If you're this lazy you shouldn't be smoking meat to begin with.
Posted on 5/5/18 at 9:39 pm to Houma Sapien
Not lazy but thanks sorry you guys are so scared to try new ways to invent the wheel. As for the texture no issues. I am not sure you guys know how to use slow cookers other than for soups. May want to use the brain god gave you.
Posted on 5/6/18 at 1:54 pm to sms151t
I smoke meats like beef, pork, chicken, turkey for a couple hours then finish in the pressure cooker.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News