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BigV · 08-21-2010, 01:44 PM

Hey SG

It's possible to overcook it, but you might die of old age first....

Look, you can easily do this in the oven. Looks like your recipe will do ok, one **KEY** part missing is that you need moist heat in the oven. You MUST have a pan of water in the oven as you're cooking the pork. I put the pork in a roasting pan, and I use my turkey rack to keep it up off the bottom and I keep an inch or so of water in the bottom. I also cover it with foil. I like to start with a room temperature piece of meat when I put it on the smoker, I reckon this would be less crucial in the oven where you can control the temperature more easily. How big is the cut of meat? I have done this with large cuts, around 15-20 pounds. A smaller cut would be easier to cook, but makes the water much more important.

You're exactly right when you say you are trying to melt the collagen in the fibers of the meat...that makes it tender and moist. Don't let it run dry. Don't take it out early. When you're doing it right it will literally fall apart in your hands. Good luck.

08-21-2010, 01:44 PM	#7
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	Hey SG It's possible to overcook it, but you might die of old age first.... Look, you can easily do this in the oven. Looks like your recipe will do ok, one KEY part missing is that you need moist heat in the oven. You MUST have a pan of water in the oven as you're cooking the pork. I put the pork in a roasting pan, and I use my turkey rack to keep it up off the bottom and I keep an inch or so of water in the bottom. I also cover it with foil. I like to start with a room temperature piece of meat when I put it on the smoker, I reckon this would be less crucial in the oven where you can control the temperature more easily. How big is the cut of meat? I have done this with large cuts, around 15-20 pounds. A smaller cut would be easier to cook, but makes the water much more important. You're exactly right when you say you are trying to melt the collagen in the fibers of the meat...that makes it tender and moist. Don't let it run dry. Don't take it out early. When you're doing it right it will literally fall apart in your hands. Good luck. __________________ Be Just and Fear Not.