I am a convert to "accelerated methods"


 
Looks good to me,I will be doing 30-40lbs on the pellet rig for my wife's work next week and plan to cut the butts in 1/2 , I suspect a 9-10 hr cook window . I will be keeping a close eye on the temps and ramp the temps up in order to have it done and pulled by the time she leaves for work. this mass cooking can seem like work lol, also a 20lbs smoked tater salad .
 
Ed L said:
I cheat.

Smoke pork shoulder butt for 45 minutes. Throw it into the instapot for an hour and 20 minutes.

Mmmm!
Click to expand...

See now I have thought about doing this, but haven't because I thought it would ruin the bark. Does it come out of the IP okay or is it too soft?
 
KevinInStL said:
Oh man if this works I'm going to be all over it. I love the IP almost as much as the Weber Kettle.
Click to expand...

I'm trying it today. I will post later how it turns out. Truth be told, I'm expecting it to not go very well. I think the cooking environment in the IP is too wet to keep the bark from deteriorating.

We shall see!
 
I am cooking approximately 5 lb pork sirloin roast (not a butt roast unfortunately). I started it on my Performer, indirect heat for 2 hours with a chunk of hickory and a chunk of cherry. I left the vents wide open, so it cooked about 350F for the 2 hours.

Pulled it off the grill, it temped about 160F. Nice crispy bark, not too thick. Good color.

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Into the IP with 1 cup plain water for the liquid (plus a little bit of drippings). I completly guessed at the time, and went with 60 minutes. Probably overkill, but I had to pick something.

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AFter the 60 minutes, I did a quick pressure release, and checked the temperature. It was anywhere from 190F to 201F. I decided to let it pressure cook for another 25 minutes. After the additional 25 minutes, I let it do a natural pressure release. Checked the temperature, and it ranged from 203F to 208F. Pulled the roast out, tented with foil, and let it rest for about 15 minutes. Here is the finished product:

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Just as I expected, the bark did soften up. The taste was great, but was not that crunchy bark you get from a full BBQ cook. Also, this was a bone-in sirloin roast, so it's not a pulled pork kind of roast, and didn't shred very well. That's okay, because I wanted to test the smoke/IP combo and try and gauge the bark issue, which is exactly what I was able to do.

I don't think this the BBQ/IP method will be my go to method, but it is certainly a viable fallback solution if a full BBQ cook is not possible, just with the expectation that the bark will be quite a bit softer.
 
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