I tried two interesting experiments this weekend. One was mixing smoking with pressure cooking, and the other was smoking with sous vide.
For the former, the victim was a 2-3lb pork shoulder. After 3-4hr smoking at higher than usual 275degF (lowish humidity since it was on a largish gas grill with some gap in the back I didn't plug up) it was pressure cooked for 40min, and then roasted for 10 min to harden the bark again. Great results with much more succulent than typical texture. I did an injection on the meat beforehand so without that it should come out somewhat more succulent.
For sous vide, ribs were sous vide for 4hr @ 72degC then smoked for 2hr at 275. Again also still moist on the inside with traditional bark on the outside.
All in all more hassle than blasting with fire at the very end, but produces an outer crust. I'm pretty sure if I didn't bother with the grill/smoker the oven would produce similar results with liquid smoke added to the injection/seasoning/baste, and pink-salt for the "ring" if need be.
Next time I'm probably going to try a simple sous-vide-like smoker setup with something like this: https://www.amazon.com/dp/B01JP8DYFK, plus this: https://www.amazon.com/Nordic-Ware-Indoor-Outdoor-Kettle/dp/B007ZKUVPC, plus an electric hob between them to complete the feedback circuit. The only other thing needed for feature completeness is some kind of humidity control, which I'll experiment with a wetted piece of something over the therm tip to take wet-bulb temps. Basically experimentally determine with normal dry temp first about how much to set the hob, then add a pan of water and the wet-bulb is used during actual cooking to modulate that setting.
For the former, the victim was a 2-3lb pork shoulder. After 3-4hr smoking at higher than usual 275degF (lowish humidity since it was on a largish gas grill with some gap in the back I didn't plug up) it was pressure cooked for 40min, and then roasted for 10 min to harden the bark again. Great results with much more succulent than typical texture. I did an injection on the meat beforehand so without that it should come out somewhat more succulent.
For sous vide, ribs were sous vide for 4hr @ 72degC then smoked for 2hr at 275. Again also still moist on the inside with traditional bark on the outside.
All in all more hassle than blasting with fire at the very end, but produces an outer crust. I'm pretty sure if I didn't bother with the grill/smoker the oven would produce similar results with liquid smoke added to the injection/seasoning/baste, and pink-salt for the "ring" if need be.
Next time I'm probably going to try a simple sous-vide-like smoker setup with something like this: https://www.amazon.com/dp/B01JP8DYFK, plus this: https://www.amazon.com/Nordic-Ware-Indoor-Outdoor-Kettle/dp/B007ZKUVPC, plus an electric hob between them to complete the feedback circuit. The only other thing needed for feature completeness is some kind of humidity control, which I'll experiment with a wetted piece of something over the therm tip to take wet-bulb temps. Basically experimentally determine with normal dry temp first about how much to set the hob, then add a pan of water and the wet-bulb is used during actual cooking to modulate that setting.
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