4 ms·
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
by cmurf 6y ago
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.
- jmb12686 6y agoProblem 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-cooking-science/mythbusting-smoke-ring-no-smoke-necessary https://amazingribs.com/more-technique-and-science/more-cook...
- phamilton 6y agoI'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.
- stevehawk 6y agodont wrap in foil on a smoker. wrap in butcher paper
- SkyPuncher 6y agoI 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.